Chilled Avocado and Cucumber Soup


Smooth and light, a delicious and refreshing first course or light meal. Serve along with crispy tortilla chips.

Ingredients

4 ripe avocados, peeled and cut into quarters
1 seedless cucumber, peeled and cut into large chunks
1 1/2 cups buttermilk
3/4 cup chicken broth
2 tablespoons GOLDEN BLOSSOM HONEY
1 tablespoon fresh tarragon leaves
salt and pepper to taste
Garnish:
4 scallions, chopped
2 plum tomatoes, seeded and chopped
optional - spoonful of sour cream

Directions

Place all ingredients, except garnish, in a blender. Process until pureed and smooth. If soup is too thick, thin with more broth. Season with salt and pepper. Refrigerate until ready to serve.

Spoon into bowls, top with chopped scallions and tomatoes - sour cream topping is optional.

Serves: 4


golden blossom honey product