COLD AVOCADO SOUPSource: Bon Appetit Magazine A smooth and creamy chilled soup, with a hint of sherry and a dash of hot pepper sauce to liven things up. 4 medium avocados, pitted, quartered, peeled 2 cans (14 1/2-ounce each) low-salt chicken broth 2/3 cup whole milk 2 shallots, chopped 2 tablespoons dry sherry 1/2 teaspoon hot pepper sauce Sour cream Chopped fresh chives Working in batches, blend half the avocados, chicken broth, milk, chopped shallots, sherry and hot pepper sauce in blender until mixture is smooth. Combine in large bowl and whip with wire whisk. Season soup to taste with salt and pepper. Cover and refrigerate until cold. (Can be made 6 hours ahead. Keep refrigerated.) Stir well before serving. Ladle soup into bowls. Spoon dollop of sour cream on top of the soup. Garnish with chives and serve. Servings: 6
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