---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups, Tex-mex
       Yield: 6 servings
     2 lg Cucumbers
     3 c  Chicken broth
     1 ts Tabasco (or more to taste)
   1/4 c  Firmly packed cilantro
          Juice of one medium lime
     2    Ripe avocados
   1/2 ts Salt - or to taste
     6    Or 8 green onions including
          -green tops
          garlic croutons
          cilantro sprigs
   Cut one cucumber into chunks and process with 2 cups
   of the broth, cilantro, lime juice, salt and Tabasco.
   Pit, peel and chop avocados. Process
   with pureed mixture and add the third cup of broth.
   Process briefly to coarsely puree the avocado, leaving
   some chunks.  Chill at least 2 hours. Just before
   serving, dice the green onions, and peel, seed and
   chop the second cucumber.  Pour soup into bowls and
   garnish each with a few croutons and fresh cilantro
   sprigs.  Offer the minced onion and diced cucumber on
   the side to add individually.