Ingredients
4 cups (950 mL) strong-flavoured vegetable stock, plus 1 extra cup, if needed
1 generous tsp. (5 mL) minced garlic
4 cups (950 mL) English cucumber, cleaned and diced (approximately 1 cucumber)
3 avocados, peeled and roughly chopped
2 ½ tsp. (12.5 mL) minced fresh chervil
2 ½ tsp. (12.5 mL) minced fresh parsley
1 tsp. (5 mL) minced fresh tarragon
1 ½ Tbsp. (22.5 mL) chopped fresh chives
1/8 tsp. (.5 mL) ground hot chilies or cayenne
1 tsp. (5 mL) lemon juice
1 tsp. (5 mL) kosher salt
1/8 tsp. (.5 mL) freshly ground white pepper

Garnish
5 to 6 Tbsp. (75 to 90 mL) plain yogurt
½ tsp. (2.5 mL) sweet paprika
2 to 3 radishes, thinly sliced

Instructions
Bring the stock to a simmer. Add the garlic and simmer for about 5 minutes or until soft. Remove from heat and bring to room temperature. Strain the stock through a sieve and reserve the garlic. Mix all the soup ingredients and ¾ tsp. (4 mL) of the cooked garlic in a large bowl.

Purée in batches in a food processor or blender until completely smooth. Taste for seasoning and add more herbs and garlic if you wish. Pulse again and place in the refrigerator until cold. If the soup is too thick, whisk in some of the extra stock.

Serve in individual bowls garnished with 1 Tbsp. (15 mL) of yogurt, a dusting of paprika, and some sliced radishes.

Photo by Chris Freeland.

This recipe is from Linda Haynes, The ACE Bakery Cookbook.


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