2 large ripe avocados
1 tbsp. lemon juice
2 (13 oz. ea.) cans chicken broth, chilled
1/2 cup dairy sour cream
1/2 cup buttermilk
2 green onions, white part only, sliced
1/4 tsp. salt
1 slice lemon, for garnish

Peel and pit the avocados. Slice avocados, reserving several very thin slices for garnish. Brush the reserved slices with 1/2 teaspoon lemon juice to prevent discoloration; cover; refrigerate.

Working in batches, combine the chicken broth, dairy sour cream, buttermilk, green onion, avocado, the remaining lemon juice and salt in a blender. Cover; whirl till smooth. Pour into a soup tureen. Chill 15 minutes or till chilled through.

To serve, garnish with the reserved avocado slices and a lemon slice.

Submitted by: Karen LaValley