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Avocado and Smoked Salmon Soup
2 Avocados; (preferable California)
2 tb Fresh lemon juice
1/2 c Sour cream
3 1/2 cups chicken broth; up to 3
1/4 ts Tabasco
2 oz Smoked salmon
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.
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