|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
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.