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Chilled Avocado Soup With Cucumber Relish

Source of Recipe

Chef Ben Berryhill - Cafe Annie


List of Ingredients

1 carrot, diced
1 stalk celery, diced
1/2 red onion, diced
1/2 tablespoon butter or olive oil
2 quarts cold chicken stock or chicken broth
8 ripe avocados, peeled,seeded and diced
1/2 cup heavy whipping cream
salt
2 English seedless cucumbers, peeled and diced
1 lime, juice of



Recipe

Sauté carrot, celery and onion in butter or olive oil until they are al dente.
Add to cold chicken stock.
Dice all of the avocados.
Whisk 5 of them into the chicken stock until the soup begins to thicken.
Lightly whip in the cream and 1 more avocado.
Salt to taste.
To make relish, take 2 remaining avocados and combine with cucumbers and lime juice.
Season with salt.
To serve, place relish in the center of a chilled bowl and pour in chilled soup.