Serves: 6
Total Calories: 780

* See note below.
4 tablespoons butter or margarine
1 cup onion chopped
4 tablespoons flour
4 cups tomatoes fresh, peeled, seeded and chopped
4 cups cucumbers peeled and seeded
1/2 cup green bell pepper minced
1/2 teaspoon salt
1/4 teaspoon white pepper
5 cups chicken broth
2 avocados ripe, peeled and finely diced
1 cup cream

* This should be served very cold or very hot either way it takes advantage of the summer harvest of avocado, tomato and cucumber. In a 6-quart soup kettle, melt the butter or margarine and add the onion. Sauté for 3 to 4 minutes, then add the flour and mix well. Add the tomatoes, cucumbers, green pepper, salt and pepper, stirring briskly. Stir in the broth and simmer for 30 minutes. Cool, then purée in blender 1/4 at a time. Chill, if it's to be served cold if not, return soup to the stove and heat thoroughly. Correct seasoning. Peel and finely dice the avocados and add to soup, stirring briskly. Stir in cream. Serve very cold or very hot.

Nutritional Facts:

Serves: 6
Total Calories: 780
Calories from Fat: 220

More Recipes from the Current Calendars Cookbook:
Cabbage Soup
Cauliflower Soup
Cold Cucumber Soup
Crab Meat Bisque
Cream Of Broccoli Soup
Cream Of Carrot Soup
Creme Senegalese
Curried Cheese Soup
Hot Or Cold Summer Soup
Lettuce Soup
Mulligatawny
My Own French Onion Soup
Oyster Pan Roast
Pork & Hominy Soup
Potage Parmentier (onion or leek and potatosoup)
Potato Cheese Soup
Watercress Soup