3⁄4 cup coarsely chopped peeled and seeded cucumber
2 tablespoons dry sherry
1⁄4 cup coarsely chopped scallions, with some of the green stems
2 cups mild flavored chicken stock
1 teaspoon salt
hot pepper sauce (optional)
plain yogurt or light cream, to garnish
Cut the avocados in half, remove the pits, and peel. Coarsely chop the flesh and place in a food processor or blender. Add the lemon juice and process until very smooth.
Add the cucumber, sherry, and most of the scallions, reserving a few for the garnish. Process again until smooth.
In a large bowl, combine the avocado mixture with the chicken stock. Whisk until well blended. Season with the salt and a few drops of hot-pepper sauce, if liked. Cover the bowl and place in the refrigerator to chill thoroughly.
To serve, fill individual bowls with the soup. Place a spoonful of yogurt or cream in the center of each bowl and swirl with a spoon. Sprinkle with the reserved chopped scallions.