Ina's Chilled Avocado-Cilantro Soup

Ingredients

• 2½ large ripe fresh California avocados - peeled and pitted
• 3 cups chicken stock (canned low sodium)
• 1 tbsp lime juice
• ⅔ cups yogurt - plain, low fat
• ⅓ cups sour cream
• 1 tomato – large, peeled and seeded
• ¼ cup cilantro – fresh, chopped
• salt to taste
• hot sauce for garnish

Procedures

1. Put 2 of the avocados, stock, lime juice, yogurt and sour cream in a blender or food processor.
2. Blend until smooth.
3. Add the tomato and cilantro and pulse just until the tomato is coarsely chopped.
4. Coarsely chop the remaining half of avocado and stir into the soup.
5. Chill for several hours.
6. Serve with a dash of hot sauce.