When Formaggio's, a local restaurant closed, they shared their recipes.  I often liked a small cup of this lovely, cold, soup.  It is very rich and I found just a small cup was perfect. The recipe below makes a lot.  I cut it in half and used 1 avocado which makes about 2 1/2 cups

Ingredients:

1/2 cup heavy cream (I used coffee cream)
1 1/4 cup avocado, peeled seeded, diced
1 cup cucumber, peeled seeded, diced
1 Tbsp. lime juice
1 cup broth or water (I recommend water)
​1 cup plain yogurt

1 cup milk
1/2 cup sour cream
1 glove garlic
1 Tbsp.  dill
1 Tbsp parsley
salt and pepper to taste

Ingredients:

Place all ingredients in a blender or food processor, EXCEPT the milk, salt, and pepper and blend until smooth.  Add milk a little at a time until you reach the consistency you want. Taste and add salt and pepper as desired.   Place soup in a container and refrigerate until chilled 40F or below.