Avocado And Smoked Salmon Soup - cooking recipe

Ingredients

2 avocados (preferably California)
2 Tbsp. fresh lemon juice
1/2 c. sour cream
3 to 3 1/2 c. chicken broth
1/4 tsp. Tabasco
2 oz. smoked salmon

Preparation

Peel and pit the avocados and in a blender, blend them with the lemon juice, the sour cream, 3 cups of the broth and the Tabasco until the mixture is smooth, adding enough of the remaining broth to thin the mixture to the desired consistency. Transfer the soup to a bowl; season it with salt and pepper and chill it, its surface covered with plastic wrap, for 1 hour or until it is cold.
(The soup will discolor if kept for more than 6 hours.)
Stir half the salmon, chopped, into the soup; divide the soup among chilled bowls and garnish with remaining salmon, cut into strips.
Makes about 5 cups, serving 6.