2 ripe avocados
600ml/1pt chicken stock
2 tablespoons lemon juice
2 tablespoons chopped fresh chives
1?2 teaspoon chilli powder
salt
2 tablespoons sour cream, to serve
Method:
• Peel and stone the avocado. Blend or process the flesh into a purée.
Add the remaining ingredients, except the sour cream, and blend
until smooth. Allow to chill for a few hours before serving.
• To serve, add the sour cream, stir through and serve the soup chilled.