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Chilled Cucumber SoupIngredients

  • 3 Cups peeled and shredded cucumbers
  • 1 small onion, finely chopped
  • 5 cups chicken stock (canned, homemade or cubes)
  • 2 tsp cornstarch
  • 1 tbsp water
  • 1 cup heavy cream
  • 1 tsp sherry
  • 2 tsp chopped parsley
  • salt and pepper to taste
  • cucumber slices

How To Make Chilled Cucumber Soup:

  1. Place cucumbers, onion and chicken stock into a saucepan; cover and simmer gently for 10-15 minutes.
  2. Remove from heat, cool; place in blender and puree. Add salt and pepper.
  3. Mix cornstarch with 1 tbsp water. Stir into soup. Simmer until soup thickens. stirring constantly.
  4. Remove from heat. Stir cream and sherry into soup.
  5. Remove from heat. Mix well before serving. Garnish individual soup bowls with chopped parsley and translucent cucumber slices.

Recipe by Dr Betty and Published in Caribbean Cuisine Cookbook.

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Chilled Avocado Soup
Ingredients

  • 2.oz butter
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tablespoon flour
  • 1.2 litre or 2 pints chicken stock
  • 4 ripe avocados
  • 8.oz crab meat, fresh or canned
  • 300ml/ 1/2 pint single cream
  • salt and freshly ground black pepper

To Garnish:

  • slice avocado
  • chopped chives or coriander

How To Make Chilled Avocado Soup:

  1. Melt the better in a large saucepan over low heat. Add the onion and garlic and stir well. Cook gently, without coloring, until the onion is soft and translucent.

  2. Stir in the flour and cook gently stirring continuously, for 1-2 minutes. Do not allow the flour to brown. Add the chicken stock, a little at a time, and continue stirring until the flour is mixed in thoroughly and liquid is smooth and free for lumps. Bring to the boil and ten reduce the heat.
  3. Cut the avocados in half and remove the thick green rind and stones. Place the flesh in a bowl and mash well with a fork. Add the crab meat and mix thoroughly together.
  4. Add the mashed avocado and crab meat to the soup and simmer gently for 15-20 minutes. Stir in the cream and season to taste with salt and pepper. Remove from the heat and set aside to cool. Cover and chill in the refrigerator. Serve chilled, garnished with slice avocado and chives or coriander.

Preparation: 10 minutes + Chilling Time
Cooking: 30-35 minutes
Serves: 6

Recipe published in Hamlyn Essential Caribbean: Step-by-step Recipes with Style

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