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Chilled Avocado Soup
Adapted from "James Beard's American Cookery," James Beard, Budget Book Service, Inc., New York, 1972


2 large, ripe avocados, pitted and peeled
4 cups hot chicken or vegetable broth
1 Tbs lemon juice
1 tsp dried tarragon
Tabasco sauce to taste
1/2 cup heavy cream
1/2 cup sour cream
Chopped fresh chives for garnish

Combine the avocado, broth, lemon juice, and Tabasco sauce in an electric blender or food processor and process until smooth. Chill for at least 1 hour. Stir in the cream and sour cream and chill until ready to serve. Garnish with chopped chives.

Yield: 4 to 6 Servings

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