CUCUMBER AND MINT SOUP

This chilled cream soup comes together in no time flat. My bandmates like this as an afternoon refresher. I’ll whiz up a batch and have it ready in the fridge on the bus.

Makes 4 servings

ONE 10-OUNCE CAN CONDENSED CREAM OF CELERY SOUP

¾ CUP MILK

1 CUP SOUR CREAM

2 ENGLISH CUCUMBERS, PEELED AND ROUGHLY CHOPPED

1 AVOCADO, ROUGHLY CHOPPED

⅛ TEASPOON FRESHLY GRATED NUTMEG

1 TEASPOON CELERY SALT

½ TEASPOON SALT

¼ TEASPOON FRESHLY GROUND BLACK PEPPER

⅓ CUP HEAVY (WHIPPING) CREAM

¼ CUP FRESH MINT LEAVES, PLUS SPRIGS FOR GARNISH

Place all the ingredients except the mint sprigs in a blender and blend until smooth. Chill for at least 2 hours. Serve cold, garnished with mint sprigs.