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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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