1 large ripe avocado (peeled and pitted and sliced)
½ cup diced peeled seedless cucumber
1½ cups cold chicken stock or low-sodium chicken broth
¼ cup cold unsweetened almond milk
2 Tablespoons freshly squeezed lime juice
chopped mint leaves (for optional garnish)
Place the avocado and cucumber in a blender jar.
Add the chicken stock, almond milk and lime juice and process until smooth.
Pour into a bowl and season with salt and Tabasco, to taste. Serve immediately, garnished with chopped mint, if desired, or cover and refrigerate for no more than three hours or the soup will begin to discolor.