Avocado Cucumber Soup

If you want summer in a bowl, then look no further! This is a Chef Saundra original that's absolutely refreshing and delicious! You can garnish your soup a myriad of ways whether diced tomatoes, cucumbers, red peppers or shaved radishes (as shown). We've included Chef Saundra's favorites...peppadew peppers and Chili-Butter Croutons!

INGREDIENTS

• 1-2 large, ripe avocado, peeled

• 1 cucumber, peeled, seeded, cut into 2-inch chunks

• 2 green onions, chopped

• 1 cup chicken broth, plus additional for thinning

• ¾ cup sour cream

• 2 T. Lemon juice, or more to taste

• 1/2 - 3/4 t. sea salt

• 1/2 t. black or white pepper

• 1/8 t. cayenne pepper or Sriracha hot sauce, adjust to taste (optional)

• ¼ t. granulated garlic

• Chili Butter Croutons (see recipe below)

• Red &/or gold sweet & tangy peppedew peppers, cut in slivers (optional)

INSTRUCTIONS

1. In a food processor, process the cucumbers and the scallions until smooth.

2. Add the avocado and pulse until thoroughly chopped.

3. Add broth, sour cream, lemon juice, salt, pepper, garlic and hot sauce. Process until smooth. Taste and adjust seasonings adding more lemon juice, salt, pepper, garlic & hot sauce to taste.

4. Chill until cold.

5. Serve garnished with sweet peppedew peppers and croutons. Can also serve garnish with minced fresh herbs.

Chili-Butter Croutons

1 small baguette, cut in small cubes

¼ C. butter, melted

1 ½-2 T. Asian chili sauce (such as Sriracha)

Stir together chili sauce and butter in small bowl. Toss croutons with the butter.

Place on lined sheet and toast in oven on 375-400 or under broiler, turning and tossing to toast evenly. Remove and allow to cool.

Additional Garnishes: Roasted Red Peppers. Cucumbers in very small dice.