Pesto Cucumber-Avocado Soup

1 large, ripe avocado, peeled and pitted

1 large cucumber, unpeeled, and cut into large chunks

1½ c. homemade chicken stock (canned, if you must)

1 Melissa’s shallot, quartered

2½ T. fresh lemon juice

1 t. fresh lime juice

½ c. plain Greek yogurt

¼ c. Lemon Basil Vinaigrette

Pinch Kosher salt

Pinch red pepper flakes

Place avocado and cucumber into a large capacity food processor fitted with a metal blade, and process until smooth. With machine running, gradually pour chicken stock through feeder tube; process until smooth. Add shallots, citrus juices, yogurt, Lemon Basil Vinaigrette, and process until combined. Season to taste with salt and pepper. Chill for at least 2 hours (the longer the better).