Chilled Avocado and Cucumber Soup
Ingredients
1/2 cup heavy cream
1 1/4 cup avocado, peeled, seeded, 1/4 inch dice
1 cup cucumber, peeled, seeded, 1/4 inch dice
1 tablespoon lime juice
1 cup chicken or veg stock
1 cup plain yogurt
1 garlic clove, minced
1/2 cup sour cream
1 tablspoon dill, coarsely chopped
1 tablespoon parsley, coarsely chopped
salt and white pepper to taste
1/2 cup milk (more if needed)
Directions
Critique
Chef: Good color, nice chilled bowl, classic combination of dill and cucumber give this a good flavor. Good presentation, flavor is wonderful, good balance of citrus and fat--a perfect summer soup.
Personal/Team:some people thought this was too heavy, but I thought it was just right. We did not add the sour cream garnish because the soup was creamy enough. The avocado and cucumber compliment each other well. A small dish of this with the warm scallop salad is a great lunch.
Lessons Learned: To keep color, add a bit of lemon juice.
Note from chef: Even in a warm climate, cold soups are not going to sell as well as a warm soup. You will sell more at lunch than dinner and you need to be aware that they dobn't sell as well, so keep them on a specials only basis during warm months.
1/2 cup heavy cream
1 1/4 cup avocado, peeled, seeded, 1/4 inch dice
1 cup cucumber, peeled, seeded, 1/4 inch dice
1 tablespoon lime juice
1 cup chicken or veg stock
1 cup plain yogurt
1 garlic clove, minced
1/2 cup sour cream
1 tablspoon dill, coarsely chopped
1 tablespoon parsley, coarsely chopped
salt and white pepper to taste
1/2 cup milk (more if needed)
Directions
- Set aside 2 tablspoons each of the avocado and cucumber for garnish; seasoned lightly with salt and pepper. Place remainderand other ingredients, except milk, in a blender or food processor and blend until smooth.
- Add the milk a little at a time and blend until the desired consistency of soup is attained (should be like heavy cream).
- Pour the soup into a stainless-steel container. Place a piece of plastic wrap on the surface of the soup to prevent discoloration. Chill the soup, under refrigeration at 40F or below until thoroughly chilled.
- When ready to serve, carefully ladle the soup into chilled soup bowls or onto plates, and garnish each portion with the reserved avocado, cucumber, a dollop of sour cream, and the green onions.
Critique
Chef: Good color, nice chilled bowl, classic combination of dill and cucumber give this a good flavor. Good presentation, flavor is wonderful, good balance of citrus and fat--a perfect summer soup.
Personal/Team:some people thought this was too heavy, but I thought it was just right. We did not add the sour cream garnish because the soup was creamy enough. The avocado and cucumber compliment each other well. A small dish of this with the warm scallop salad is a great lunch.
Lessons Learned: To keep color, add a bit of lemon juice.
Note from chef: Even in a warm climate, cold soups are not going to sell as well as a warm soup. You will sell more at lunch than dinner and you need to be aware that they dobn't sell as well, so keep them on a specials only basis during warm months.