Cold Avocado and Tomato Soup

• 2 ripe avocados, halved, peeled
• 3/4 cup buttermilk
• 1 10-ounce cucumber, peeled, halved, seeded, cut into pieces
• 2 large green onions (including green tops), chopped
• 1/4 cup (or more) canned chicken broth
• 1 pound ripe tomatoes, halved, seeded, quartered
• 1 cup packed roasted red bell peppers (from jar)
• 1 tablespoon sugar
• 1 tablespoon fresh tarragon leaves
• Sour cream
• Fresh tarragon sprigs

1. Place first 4 ingredients in processor.
2. Blend until smooth.
3. Add 1/4 cup broth.
4. Season to taste with salt and pepper.
5. Blend to mix.
6. Transfer soup to bowl.
7. Cover and refrigerate.
8. Place tomatoes, bell peppers and sugar in clean processor.
9. Blend until smooth.
10. Add tarragon leaves.
11. Season with salt and pepper.
12. Blend 30 seconds.
13. Transfer to bowl.
14. Cover and chill.
15. (Both soups can be made 4 hours ahead.)
16. If avocado soup is very thick, thin slightly with more broth.
17. Ladle both soups simultaneously into each soup bowl.
18. Garnish each with dollop of sour cream and tarragon sprig.

avocados, buttermilk, cucumber, green onions, chicken broth, tomatoes, red bell peppers, sugar, tarragon, sour cream, tarragon sprigs

Taken from www.epicurious.com/recipes/food/views/cold-avocado-and-tomato-soup-1993 (may not work)