Recipe: Yveline’s Chilled Cucumber and Avocado Soup with Avocado Sorbet

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8 servings

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.

Equipment: A blender or a food processor.

1 large European cucumber (about 1 pound; 500 g), chopped (do not peel)

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

2 cups (500 ml) Homemade Chicken Stock (page 283)

1 cup (45 g) chopped 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, 3/4 cup (34 g) of the cilantro and the 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 1/4 cup (11 g) cilantro, the rest of the avocado, and the lime juice and zest. 

Recipe from The French Kitchen Cookbook, reprinted with permission from William Morrow. Copyright © 2013 by Patricia Wells