This is one of the first cold soups we ever started making in our stores. Avocadoes sometimes get a bad name because they are high in fat, but they contain no cholesterol and are a good source of fiber and Vitamin C.We have found that anything containing avocado is a huge seller because of the smooth and creamy texture. In this recipe, the freshly squeezed lime juice and fresh cilantro intensify the avocado’s slightly nutty flavor. Cucumbers add a cool crunch that makes this soup so refreshing.

Ingredients:

10 ripe avocados, peeled and quartered
2 English cucumbers, peeled and diced, divided
1 bunch scallions, diced, divided
2 tablespoons extra-virgin olive oil
Juice of 3 limes
Zest of 2 limes
6 cups vegetable or chicken stock
2 cups light cream
2 tablespoons chopped fresh cilantro
4 dashes Tabasco sauce
Kosher salt and freshly ground black pepper, to taste

Directions:

Place the avocados in a 6 to 8-quart bowl or stockpot. Add half the cucumbers and half the scallions. Add the olive oil, lime juice, lime zest, stock, cream, cilantro, Tabasco sauce, salt, and pepper.

Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth and creamy. Stir in the remaining cucumbers and scallions. Chill in the refrigerator for at least 3 hours.

Makes 10 to 12 servings.