Serves 4.
1 avocado
1/3 of a large English (seedless) cucumber, cut into chunks
1 cup buttermilk
3 Tbsp Greek yogurt
2 Tbsp mayonnaise
1/4 cup chicken broth
1 hard boiled egg, peeled and quartered
2 Tbsp fresh dill weed
1 Tbsp chives
Kosher salt and fresh black pepper, to taste
Place avocado and cucumber in a food processor, and pulse a few times to mince. Add remaining ingredients, and process for 30-45 seconds until the soup is smooth. If the soup is too thick, add more broth to achieve the consistency you like.
Chill for at least one hour, or up to one day. Serve very cold, garnished with additional chopped cucumber and chives.