Soupe D'Avocat Abidjanaise (Ivory Coast) - cooking recipe

Ingredients

2 avocados, very ripe, large
4 cups cold chicken broth (vegetable stock can also be used)
2 tablespoons lime juice
2 tablespoons full cream yoghurt (like Greek yoghurt)
1/2 teaspoon Tabasco sauce (or chop a hot red chilli pepper finely)
salt
white pepper (can use black)
Garnish
4 slices limes, paper thin
Tabasco sauce

Preparation

Puree the avo flesh, and add the stock or broth (it's the same thing). Process until smooth.
Add the lime juice, yoghurt, Tabasco if using, salt and pepper.
(If using a real fresh chilli pepper, slice very finely but do not puree.).
Pour into a bowl, and add the hot sliced pepper at this stage, if using. Cover and refrigerate at least 1 hour.
Divide between 4 bowls, top each with a thin round of sliced lime, and sprinkle a bit of Tabasco over each portion.