Puree the buttermilk, yogurt and avocados in a blender or food processor until smooth; then pour it into a bowl.
Mash the garlic with 1/2 teaspoon salt and stir it into the puree along with the green onions, herbs, jalapeno and lime zest. Season to taste with salt, pepper, lime juice and sweetener.
Refrigerate until well chilled. Just before serving, taste and correct the seasonings if needed. Ladle the soup into bowls and garnish with more chives if desired.
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