Iceberg Babies® Cool Cucumber Avocado Soup
Yield: 8 servings
Ingredients:
| 8 |
Garden Hearts® Iceberg Babies® |
| 3 |
avocados, peeled and chopped |
| 2 |
European cucumbers, unpeeled and chopped |
| 1 |
cup chicken stock |
| 1 |
cup cream or half-and-half |
| 4 |
tablespoons chives, finely chopped |
| 2 |
cups sour cream |
| 4 |
tablespoons lemon juice |
|
salt & pepper to taste |
Garnish:
| 8 |
cucumber slices |
| 1/2 |
cup sour cream |
| 1/2 |
cup chives, finely chopped |
|
caviar |
1. Purée avocados and cucumbers in a food processor or blender until smooth. Add chicken stock, cream or half-and-half, and chives; blend.
2. Add sour cream and lemon juice; blend again. Add salt and pepper to taste; blend one last time to distribute flavors.
3. Chill in refrigerator for at least 45 minutes.
4. Cut off the stem of the Iceberg Babies®, rinse under cold water, and allow to drip dry completely. Cut off the cap of the lettuce, approximately one inch, and scoop out the center to create a bowl.
5. Finely chop the cap and the lettuce removed from the center; place on the service plate. Place the Iceberg Babies® bowl level on the lettuce and fill to the rim with chilled soup. Garnish each serving with a sliced cucumber topped with a dollop of sour cream and caviar of your choice. Sprinkle with chives.
| Chef’s comments: “This cool, refreshing soup, served in Iceberg Babies® salad bowls, is amazingly simple to prepare and delicious on a hot summer day. It works equally well as an appetizer or entrée.” |
|
|
Chef Beat Giger, CEC, AAC
Corporate Chef & Director of Special Events
Pebble Beach Resorts |
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