Chilled Avocado Soup

2 large ripe avocados

3 cups chicken stock

2 T fresh lemon juice

2 T finely chopped fresh chives

1/2 t chili powder

salt

Garnish

1/4 c sour cream

1/2 c  tomato cucumber salsa

1.  Pit and peel the avocados and cut into large pieces.  Plae in a food processor or blendor and process until pureed.

2.  Add the chicken stock, lemon juice, chives, chili powder, and salt to taste and process until smooth.

3.  Taste for seasoning.  Cover & refrigerate until chilled, at least 4 hours.

4.  To serve, ladle the soup into bowls and garnish with a dallop each of sour ceram and tomato cucumber salsa.

Advance Preparation

This may be prepared 8 hours in advance through step 2 and refrigerated until serving.)

[ As seen in The Taste of Summer by Diane Rossen Worthington ]