Cucumber-Avocado Cold Soup
2 large ripe avocados, pitted, peeled and cut into pieces
1 large English (hothouse) cucumber, cut into pieces
1.5 to 2 cups low sodium chicken broth depending on how thick you want it to be
5 Tablespoons of fresh tomato or tomatillo salsa. You can also use salsa from a jar.
Juice of 1 lemon
1/2 cup sour cream-light
1/4 cup of finely sliced green (spring) onions
Salt and pepper to taste
In a food processor, combine the avocado and cucumber and process until smooth. Add the chicken stock, 3 Tablespoons of the salsa, lemon juice from one lemon, sour cream and the green onions and process until combined. Season to taste with salt and pepper. For a picnic, put in a glass container or thermos and chill.
Garnish with the remaining salsa.