Serve as an appetizer for a special meal, or for lunch or supper accompanied by a salad, French bread, and dry white wine. Also good heated. –The Harvest at the Village inn, Lenox, Massachusetts
Yield:
Serves 6-8Ingredients
2 tablespoons butter
2 cloves garlic, coarsely chopped
1 small onion, chopped
3 cucumbers, peeled, seeded, and cut into half-inch pieces
4 cups canned tomatoes in juice
2 cups chicken broth
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
1 cup heavy cream Salt and freshly ground pepper to taste
2 avocados, peeled and diced
Instructions
Melt butter in 2-quart saucepan. Add garlic, onion, and cucumber pieces and gently sauté for 15 minutes. Do not allow to brown. Add tomatoes, chicken broth, and dill, and simmer for 45 minutes. Remove from heat and puree in a food processor or blender. Add the cream and salt and pepper to taste. Stir in the diced avocados. If the soup is to be served cold, chill for at least 4 hours.
