cup peeled, chopped cucumber
cup chopped onion (1 small)
cup shredded carrot
clove garlic, minced
14 ounce can reduced-sodium chicken broth
several dashes bottled hot pepper sauce
cup bottle salsa (optional)
- In a blender or food processor, combine avocados, cucumber, onion, carrot, garlic, and 1 can of the chicken broth. Cover and blend or process until almost smooth.
- Add remaining chicken broth and bottled hot pepper sauce. Cover and blend or process until smooth. Pour soup into a bowl. Cover surface with plastic wrap and chill for 1 to 24 hours.
- To serve, ladle soup into chilled soup cups. Sprinkle each serving with paprika. If desired, top with salsa.