3 c. canned chicken broth
2 scallions, chopped
3 very ripe avocados
1 cucumber, peeled, seeded, and chopped
3 c. half & half
1 c. sour cream
2 tbsp. fresh lemon juice to taste
Salt and pepper to taste
Snipped fresh dill

Heat broth with scallions until hot. Remove from heat. Peel, pit, and mash avocados with a fork. Stir avocados and cucumber into hot broth. Puree the mixture in blender. Transfer to a large bowl. Stir in half & half, sour cream, lemon juice, salt, and pepper. Chill, covered, at least 1 hour. Ladle soup into chilled bowls. Garnish with dill.