YIELD
8 servings INGREDIENTS
-
8
Garden Hearts® Iceberg Babies®
-
3
avocados, peeled and chopped
-
2
European cucumbers, unpeeled and chopped
-
1 cup
chicken stock
-
1 cup
cream or half-and-half
-
4 tbsps
chives, finely chopped
-
2 cups
sour cream
-
4 tbsps
lemon juice
-
salt & pepper to taste
DRESSING
- 8 cucumber slices
- 1/2 cup sour cream
- 1/2 cup chives, finely chopped
- caviar
METHOD
- Puree avocados and cucumbers in a food processor or blender until smooth. Add chicken stock, cream or half-and-half, and chives; blend.
- Add sour cream and lemon juice; blend again. Add salt and pepper to taste; blend one last time to distribute flavors.
- Chill in refrigerator for at least 45 minutes.
- Cut off the stem of the Iceberg Babies®, rinse under cold water, and allow to drip dry completely. Cut off the cap of the lettuce, approximately one inch, and scoop out the center to create a bowl.
- Finely chop the cap and the lettuce removed from the center; place on the service plate. Place the Iceberg Babies® bowl level on the lettuce and fill to the rim with chilled soup. Garnish each serving with a sliced cucumber topped with a dollop of sour cream and caviar of your choice. Sprinkle with chives.
Recipe by:
Beat Giger
CEC, AAC, Corporate Chef Pebble Beach Resorts; Pebble Beach, CA
Chef's comment:
"The supple texture and just-right-size of Iceberg Babies® make them a perfect choice in wraps and hand rolls used in the Asian cuisine."