3 large ripe avocados
24 oz. chicken stock
1/4 stock of cilantro
1/4 cup sour cream
1 tsp. hot red pepper sauce
Salt and pepper to taste
1 Tbsp. lemon juice
1. Peel and seed avocados, then rub the flesh with the lemon juice.
2. Pour the chicken stock into a saucepan while stirring constantly. When the soup starts to simmer, add the avocados and turn the heat down to low.
3. Whisk in the sour cream, then add the hot sauce and let the soup continue to simmer slowly for 15 more minutes.
4. Season with salt and pepper and garnish with chopped cilantro.
Yield: 4 to 5 servings