Cold Summer Cucumber and Avocado Soup

This chilled soup is nice for a girlie lunch, served in pretty coffee cups or wine glasses... but rich and manly enough for a guy on a hot summer night. Use vegetable broth for a vegetarian soup.

20 minutes prep
4 hours chilling time
Makes 8 cups of soup, or 16 half-cup servings

In blender: 1 English cucumber (long, seedless kind) - peeled and coarsely chopped.
½ C. chopped onion (ShortCutCook likes frozen chopped onions!)

1 C. room-temperature (or chilled) chicken stock (or vegetable stock)
½ C. half and half or milk
Salt and pepper, generously, to taste
Blend, on slowest speed to start. Empty into pitcher or mixing bowl.

In blender: 1/4 C. lemon juice (fresh squeezed… or not!)
1 C. cold water
16 oz. prepared guacamole (zesty flavor, if that’s what you’re into)
Blend, on slowest speed to start. Empty into pitcher with earlier batch.

After blending, stir in 1 T. chopped dill, 1 T. chopped chives. If soup is too thick, can add an additional ½ C. cold water. Cover with plastic wrap.

Chill at least four hours, overnight is best.