Soup and Sandwich to Die For

Here's another cold soup using some of my favorite flavors. Avocados are ripe when you can leave a mark with a slight squeeze of your thumb. Halve them, use a knife to flip out the pits and spoon the meat out of the peels. This will serve four and benefits from sitting covered in the fridge overnight.

INGREDIENTS:

* 4 avocados - peeled, pitted and diced
* 1 shallot, finely chopped
* 3 1/2 cups cold chicken broth
* 2 tablespoons tomato paste
* 1 teaspoon hot pepper sauce (e.g. Tabasco™)
* 1 tablespoon fresh lime juice, or to taste
* 1 tablespoon tequila (optional)
* 2 tablespoons chopped fresh cilantro
* salt and pepper to taste
* 2 tablespoons sour cream

DIRECTIONS:

1. In a large food processor, combine the avocado, shallot, chicken broth, tomato paste, hot pepper sauce, lime juice and tequila. Reserve a little bit of cilantro for garnish, then put the rest into the processor. Process until smooth. If you have an immersion blender, you may do this in a pot or large bowl. Season with salt and pepper. Transfer to a large bowl, cover and refrigerate for at least 2 hours before serving.
2. To serve, divide the soup between four chilled bowls. Top with a dollop of sour cream and a scattering of chopped cilantro.

Serve these with fresh potato rolls, split and topped with a little emmenthaler cheese melted in the toaster oven or on the grill, and a spread of Pommery mustard. Heaven.