1 large ripe avocado
1 medium European cucumber, unpeeled and cut into pieces
1 1/2 cups chicken stock
2 tablespoons finely chopped chives
2 tablespoons lemon juice
3/4 cup sour cream
Salt and finely ground white pepper to taste
1/4 cup sour cream
1/4 cup finely chopped chives
1. Peel avocado and cut into pieces. Puree in food processor fitted with steel blade or in blender. Add cucumber. Process until smooth.
2. Add chicken stock and then chives; blend.
3. Add lemon juice and sour cream and blend until smooth. Season to taste with salt and white pepper.
4. Chill and serve in glass bowls. Garnish with sour cream and chives.
Variation: With a citrus stripper, peel strips of cucumber peel lengthwise 1/2 inch apart all the way around, then slice. Slices should resemble flowers. Place 1 cucumber slice on each portion of soup. Top with dollop of sour cream and with a fish roe or caviar of your choice.
Advance Preparation: May be kept up to 4 hours in refrigerator. Add lemon juice no more than 1 hour before serving
Serve with a dollop of sour cream and a sprinkling of chives or green onions, or garnished with a cucumber flower adorned with caviar.
Serves: 4 to 6
Prepared by: Leslie for the May 2001 meeting