Chilled creamy cucumber avocado soup

3 cups cucumber, peeled, seeded, cut in chunks
1 avocado, peeled and pitted
1 cup low fat sour cream
1 cup low fat buttermilk
3 tbsp white vinegar
1 garlic clove minced
1/2 cup sliced green onion
1 tbsp pickled jalapeno with juice
2 tbsp cilantro, chopped
4 cups chicken broth
dash of tabasco
Salt to taste
garnish:
2 chopped tomatoes, sliced almonds, minced green onion [green only], chopped parsley and/or cilantro

Makes 6-8 servings, nutrion based on 6 servings

In blender or food processer process cucumber chunks with 1/2 cup chicken broth for a few whirls, add avocado, garlic, green onion, cilantro, jalapeno, process until near smooth.

If your food processer is large enough, add sour cream and process briefly.

Pour into a large bowl and stir in buttermilk, chicken broth, and tabasco to taste. Salt to taste , and refrigerate until very cold.

Garnish as desired with chopped tomato, sliced almonds, minced onion, parsley and/or cilantro. some garnish with additional sour cream. I prefer the tomato and almond and a pinch of green onion only.

This is from a cookbook from the Peach Tree Tea Room in Texas. I've changed the amounts and combinations of 2 recipes - chilled creamy cucumber and chilled avocado soup to fit my personal taste.

Number of Servings: 6

Recipe submitted by SparkPeople user JRSTXDEB.