Chilled Avocado Soup
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Yield: 6 servings.
A hot-day soup.Ingredients:
2 ripe avocados, peeled and pitted1 tablespoon dry sherry
1 quart chilled chicken stock
1/2 cup light cream
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup sour cream paprika
Instructions:
Blend all ingredients except the sour cream and paprika in the electric blender until smooth.
Chill 4 hours. Serve topped with sour cream and a sprinkling of paprika.
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