Nutrition per serving may change if servings are adjusted.
2 medium ripe avocados, halved, seeded, peeled, and cut up
½ cup peeled, chopped cucumber
⅓ cup chopped onion
¼ cup shredded carrot
1 clove garlic, minced
2½ cups reduced-sodium chicken broth
1 cup water
Several dashes bottled hot pepper sauce
1½ teaspoons paprika
⅓ cup bottled salsa (optional)
In a blender or food processor, combine avocados, cucumber, onion, carrot, garlic, and 1½ cups of the broth. Cover; process until almost smooth.
Add remaining broth, water, and hot pepper sauce. Cover; process until smooth. Pour into a bowl. Cover surface with plastic wrap; chill for 1 to 24 hours. To serve, ladle soup into chilled bowls or cups. Sprinkle with paprika. If desired, top with salsa.