Avocado And Smoked Salmon Soup

1. 1

   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 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.

2. 2

   (The soup will discolor if kept for more than 6 hours.)

3. 3

   Stir half the salmon, chopped, into the soup; divide the soup among chilled bowls and garnish with remaining salmon, cut into strips.

* Per serving · 4 servings · Values may vary.