Cooking In The Heart Of VA: Chilled Honeydew and Avocado Soup - - ABC13

Chilled Honeydew and Avocado Soup

Chilled Honeydew and Avocado Soup
By: Chef Emerald Coleman


  • 3 cups Honeydew, cubed
  • 1 Avocado, pitted, peeled and diced
  • 1 cup English cucumber, peeled and cubed
  • 1/4 cup Fresh lemon juice
  • 1/2 tsp Salt
  • 3 tbsp Fresh chives, minced and divided
  • 1/2 cup Sour cream


1. In bowl of a food processor, place first 5 ingredients and 2 tablespoons chives; process until smooth.  Cover and refrigerate up to 6 hours.

2. Ladle soup into serving bowls; dollop each with 1 tablespoon sour cream, and sprinkle with remaining chives.

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