Cooking

1 cup milk

2 cucumbers, peeled, seeded, and chopped

1 avocado, peeled and pitted

1/4 cup sour cream

1/4 cup grated red onion

2 tablespoons fresh lemon juice

1/4 teaspoon ground cumin, or to taste

Salt and pepper to taste

Fresh cilantro for garnish

In a blender, blend the milk with half the cucumber, avocado, sour cream, red onion, lemon juice, and cumin until the mixture is smooth. Chill for one hour. Divide the soup between chilled bowls and stir the remaining cucumber into each serving. Makes about 3 1/2 cups, serving two.

Recipe provided by Mark Williams, executive chef at Brown-Forman