Chilled Honeydew and Avocado Soup Recipe with Paula Deen
Ingredients: Makes 8 appetizer serving
3 cups (1 inch) cubed honeydew
1 avocado, pitted, peeled, and diced
1 cup peeled and cubed English cucumber
¼ cup fresh lemon juice
½ teaspoon salt
3 tablespoons minced fresh chives, divided
½ cup sour cream
Procedures:
Ingredients: Makes 8 appetizer serving
3 cups (1 inch) cubed honeydew
1 avocado, pitted, peeled, and diced
1 cup peeled and cubed English cucumber
¼ cup fresh lemon juice
½ teaspoon salt
3 tablespoons minced fresh chives, divided
½ cup sour cream
Procedures:
- In bowl of a food processor, place first 5 ingredients and 2 tablespoons chives; process until smooth. Cover and refrigerate up to 6 hours.
- Ladle soup into serving bowls; dollop each with 1 tablespoon sour cream, and sprinkle with remaining chives. End.
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