From Birchwood Cafe cookbook, by Singleton and Paulsen.
2 ripe avocadoes, cut into chunks
1 large cucumber, unpeeled but seeded, cut into chunks
1 c. fresh basil leaves
1 clove garlic (if you're a wimp; use more!)
2 green onions, chopped
2 c. corn or vegetable stock
Juice and zest of 1 lime
Salt and pepper to taste
Put all ingredients into a blender and puree, or use an immersion blender if you have one and are so inclined. Taste and adjust seasoning if needed. Serve cold!