Avocado Gazpacho

3 fully ripened avocados, halved, pitted, peeled and diced
2 cups peeled, seeded and diced cucumbers
3/4 cup chopped fresh tomato
1/2 cup chopped onion
14-1/2 ounces chicken broth
1 to 2 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon ground black pepper

In a blender, place half avocado, cucumber, tomato, onion, broth, lemon juice, salt and pepper; whirl until smooth; place in a bowl; repeat.

If desired, top with a small cluster of greens or cilantro springs.

Adapted from recipe by Chef Richard Sandoval, Maya Restaurant, New York, NY
Further adapted from: Avocados From Mexico [archive.org]