Cucumber-Avocado Soup (for two to four servings)

• 1 each firm-ripe California avocado
• 1 each English cucumber, cut into 1/2-inch pieces
• 4 ounces Sour Cream
• 2 tablespoons chopped fresh chives
• 2 teaspoons fresh lime juice
• to taste salt and pepper
• 1 cup ice cubes
• Garnish: diced avocado and chopped chives

Method Peel and pit avocado. Scoop out the flesh. Add all the ingredients to a blender and blend until very smooth, about 1 minute. Pour into a chilled bowl and garnish with chopped chives and diced avocado. Enjoy!