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Cucumber, Tomato and Avocado Soup

The Best of Craig Claiborne:
More than 1,000 Recipes from His
Cooking Columns in the New York Times

By Craig Claiborne with Pierre Franey, Edited by Joan Whitman
1999 The New York Times Company (Times Books/Random House)


Yield: 8 servings

4 tablespoons butter
1 cup chopped onion
4 tablespoons flour
4 cups peeled, cubed tomatoes, preferably fresh
although canned may be used
4 cups peeled, cubed cucumbers
Salt and freshly ground pepper to taste
4 cups fresh or canned chicken broth
1 ripe, unblemished avocado
1 cup heavy cream

1. Melt the butter in a deep saucepan or kettle and add the onion. Cook, stirring, until wilted and sprinkle with flour. Add the tomatoes, stirring
rapidly with a whisk. Add the cucumber, salt, and pepper. When
blended, stir in the broth. Simmer for 25 minutes.

2. Pour the mixture, a few ladlesful at a time, into the container of a food processor or blender. Blend well. Strain the soup into a bowl if it is to
be served cold and chill. If it is to be served hot, return it to the stove
and heat thoroughly.
3. Peel the avocado and remove the pulp. Chop the flesh and add it to
the soup, stirring rapidly with a whisk. Stir in the cream. Serve very
cold or piping hot.

Craig Claiborne's Tomato Soups

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