Avocado & Cucumber Soup

• vegetable stock (or 4 cups water with vegetable bouillon cubes)↗4 cups
• minced garlic1 teaspoon
• English cucumbers, about 1 cucumber, peeled, seeded, diced4 cups
• minced fresh chervil1 tablespoon
• avocados, peeled, pitted, coarsely chopped↗3
• minced fresh parsley1 tablespoon
• minced fresh tarragon1 teaspoon
• chopped fresh chives2 tablespoons
• hot red pepper flakes↗1⁄8 teaspoon
• lemon juice↗1 teaspoon
• kosher salt (to taste)↗1 teaspoon
• white pepper1⁄8 teaspoon
• GARNISH
• plain yogurt↗1⁄3 cup
• paprika↗8 teaspoons
• radishes, thinly sliced↗3

Step-by-step instructions

1. 1

   Boil the stock in medium pot over high heat; then add the minced garlic.

2. 2

   Reduce heat to low and let simmer about 5 minutes.

3. 3

   Remove the pot from heat; cool to room temperature.

4. 4

   Add cucumber, avocados, herbs, pepper flakes, lemon juice, salt and pepper to the cooled stock.

5. 5

   In food processor, puree in batches until smooth.

6. 6

   Chill in fridge.

7. 7

   Serve soup in bowls garnished with yogurt, paprika and radish slices.

8. 8

   Note: If you can't find chervil and/or tarragon, substitute with coriander or other fresh herbs.