Yveline's Chilled Cucumber Soup


Yveline is our good friend and neighbor in Provence, and she is always coming up with simple local recipes that we love. This is one of her summertime creations: We sometimes add a dollop of avocado sorbet, a fine act of gilding the lily.

 8 servings



A blender or a food processor. 


1 large European cucumber (about 1 pound; 500 g, peeled and chopped

2 large ripe avocados, halved, pitted, peeled, and cubed

2 cups (500 ml) Homemade Chicken or Vegetable Stock (page 000)

1 cup (45 g) cilantro leaves

1 teaspoon fine sea salt   

Grated zest and juice of 1 lime, preferably organic

Avocado Sorbet, optional


1.     In the blender or food processor combine the cucumber, half of the cubed avocado, the chicken stock, half of the cilantro, and salt, and process to blend. Taste for seasoning. Chill for at least 1 hour and up to 24 hours.

2.     At serving time, garnish with the remaining cilantro, the rest of the avocado, the lime juice and zest.  If using, place a scoop of avocado sorbet in the center of the bowl.

This recipe was first published in My Master Recipes. All rights reserved. Please do not reproduce without permission.