Avocado Soup with Salsa Fresca

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This is a great basis for a soup, but on its own, it's far too bland.
First, I found that if I were to add all of the broth and creme, it would be quite watery. I wanted my soup to have a more rich, velvety texture, so I withheld some of the liquid (nearly a cup of the broth.
I also found that using only salt, pepper, lime, and salsa as seasoning left the soup rather tasteless. I added cumin, chili pepper, and some cilantro to give it a little more kick. I think it would be quite good with dill instead if you wanted to move away from a strictly "Mexican" flavor.