Cold Avocado Summer Soup

This is a very easy soup and seems to be a hit with everyone, even people who don’t particularly like cucumbers or avocados!  Refrigerate all the ingredients ahead. (From Desperation Dinners)

1 large cucumber
1 ripe California (Haas – dark skinned) avocado
1 can vegetable or chicken broth
½ cup fat-free sour cream
¼ teaspoon salt

Peel the cucumber, cut it in half, and use a spoon to scoop out the seeds.  Cut it into 1-inch pieces and place in a blender or food processor.

Cut the avocado in half and discard the pit.  Using a spoon, scoop the flesh into the processor.  Add about ½ cup of the broth and process on medium high until the vegetables are puréed.  Stop midway to scrape down the sides of the container if necessary.

Add the rest of the broth, the sour cream, and the salt, and blend or process briefly to combine. 

Serve immediately.  Serves 4.