2 avocados, pitted and peeled
1/2 English cucumber, peeled and chopped
4 scallions, green parts only, coarsely chopped
2 cups low-sodium chicken broth or vegetable broth
Juice of 1 lime
1/3 cup packed cilantro or parsley leaves and thin stems
1 jalapeño pepper, seeded and coarsely chopped
1 clove garlic, coarsely chopped
1/8 teaspoon ground cumin
1/8 teaspoon paprika
1/2 teaspoon salt
Cilantro sprigs (optional)
Puree everything in a blender until very smooth, 2 to 3 minutes, stopping to scrape down sides once or twice. Cover tightly with the blender lid and refrigerate for at least 2 hours or up to 6 hours.
Puree again just before serving, adding a little cold water if
necessary to thin the soup. Serve with toast and garnish with cilantro.