Cullen's Smoked Salmon Avocado Soup
2 x avocados (preferable California)
2 tbl fresh lemon juice
1/2 cup sour cream
3 x 1/2 cups chicken broth up to 3
1/4 tsp Tabasco
2 oz smoked salmon
Method :
Peel and pit the avocados and in a blender blend them with the lemon juice, the
sour cream, 3 cups of the broth, and the Tabasco until the mixture is smooth,
adding enough of the remaining 1/2 cup broth to thin the mixture to the desired
consistency. Transfer the soup to a bowl, season it with salt and pepper, and
chill it, its surface covered with plastic wrap, for 1 hour, or until it is
cold. (The soup will discolor if
kept for more than 6 hours.) Stir half the salmon, chopped, into the soup,
divide the soup among chilled bowls, and garnish it with the remaining salmon,
cut into strips.
Makes about 5 cups, serving 6.