4 large ripe avocados
2 quarts veggie broth
1 tablespoon fresh lemon juice
1/4 teaspoon lemon zest
2 cups plain soymilk (or 1 cup soy milk & 1 cup soy cream, if you can find it)
1 tablespoon fresh dill weed, chopped (or 1 teaspoon dried)
1 teaspoon salt
1/4 teaspoon white pepper
1) Cut avocados in half and remove pits. Spoon pulp into blender along with the 2 cups of the broth, lemon juice & zest. Puree until smooth, stopping frequently to stir & push down the mixture. Pour pureed mixture into a large glass serving bowl or soup tureen. Gently stir in remaining broth, soymilk, dill weed & seasonings. Cover bowl with plastic wrap & chill for at least 2 hours. Garnish with more fresh dill or chives, if desired.
Source of recipe: This is a recipe my mother made when I was growing up 30 years ago. I think it came from a cookbook, but I don't know which one. I have the recipe hand written on recipe card by my mother (who has since passed away). I've veganized it for my family.