If I had an avocado tree, this would be entirely Yard Soup. I know it's possible to have a productive avo tree in Northern California, but it takes years and... well, maybe as soon as the pear tree dies (it's sick, and there will be a hole in the landscaping).
Everything else, with a few exceptions that I'm growing myself but haven't become ripe yet so I got substitutes at the market, is from the Terra Linda Terroir. Oh, and I don't grow buttermilk, so...
So what you have here — what I had — is a casual raw green soup.
I'm not pursuing a raw food diet, but I don't see a single thing wrong with eating raw food if it works. This worked.
Recipe: Go into the yard. Pick anything that's ripe and would taste good raw, mixed with the other things you pick.
This is but one suggestion. I hope to vary it wildly next time, and I hope you are inspired to be inspired, too.
I went for a "green gazpacho," even sneaking one red-orange paste tomato into the blender. The rest was sorrel leaves, cilantro leaves, a green cayenne pepper (that got knocked off the bush during a vigorous lawn grooming) — seeds removed. A couple of scallions. A handful of purslane leaves (the weed, not the domesticated plant). Also, an avocado, two peeled cucumbers (the little Persian kind; mine aren't ready yet), and a generous glug of buttermilk. Salt, no pepper needed. A splash of water, because pureed avocado can really thicken up, and you don't want to eat a bowl of guacamole. Don't be afraid to thin the soup; it'll be more pleasant to eat.
Blend, hard. No chunks allowed, and the leaves must almost disappear. When it's smooth and pretty, pop it into the fridge for an hour or more. It should be cold. It's really good cold.
It's really good.