1) Cut avocados in half and remove pits. Spoon pulp into blender along with the 2 cups of the broth, lemon juice & zest. Puree until smooth, stopping frequently to stir & push down the mixture. Pour pureed mixture into a large glass serving bowl or soup tureen. Gently stir in remaining broth, soymilk, dill weed & seasonings. Cover bowl with plastic wrap & chill for at least 2 hours. Garnish with more fresh dill or chives, if desired.
Source of recipe: This is a recipe my mother made when I was growing up 30 years ago. I think it came from a cookbook, but I don't know which one. I have the recipe hand written on recipe card by my mother (who has since passed away). I've veganized it for my family.