Recipe: Cucumber Avocado Soup

I am done being sick. It took a whole week. I am finally getting to the cooking I planned to do *last* Monday, and I discovered this recipe from a friend, and a damn good way to get your vegetables:

1 large ripe avocado, pitted, peeled, and cut into pieces
1 large English (hothouse) cucumber, cut into pieces (no! leave the skin on!)
1.5 cups chicken broth (or veggie broth, I s'pose)
5 tablespoons fresh tomato or tomatillo salsa (3 T for soup, 2 T for garnish)
3 tablespoons lemon juice
0.5 cup sour cream (I used fat-free)
0.25 cup green onions, finely sliced
salt and black pepper to taste

- mash up avocado and cucumber with a handheld blender (or in a processor) until smooth
- add all other ingredients, except for the 2 tablespoons of salsa set aside for garnish
- process with handheld blender or food processor until smooth
- season to taste with salt and pepper
- chill for at least 2 hours before serving
- garnish with salsa

Easy peasy! Only uses one large mixing bowl, no cooking. Serves 4-6, 156 calories per serving, 3 g protein. Comes out a nice minty green color.