Ingredients

1 quart chicken stock (how to make)
2 large or 3 medium Haas avocado
1/2 small cucumber peeled and seeded
1 leek chopped
3 stalks scallion chopped
2 Tbsp fresh lemon juice
1 tsp salt (where to buy)
1 tsp minced fresh parsley for garnish
1/2 cup coconut milk (optional) (where to buy)
Ghee or butter for frying (how to make ghee)

Equipment

Immersion blender (where to buy)
Fry pan (where to buy)
3 -4 quart pot (where to buy)
Lemon juicer (where to buy)

Instructions

1. In the fry pan melt the ghee or butter and sautee the leek until soft
2. Add the scallions and garlic for a minute until fragrant
3. In the quart pot, warm the soup until it is liquid
4. Add the sauteed vegetables to the soup and take off the heat
5. Add the avocado, cucumber, lemon juice and salt to the pot and puree with the immersion blender until smooth
6. You can add a little water if it seems too thick
7. Refrigerate and serve cold with the coconut cream and parsley as garnish

Prep Time: 10 minutes
Cook Time: 10 minutes