- 2 ripe avocados
- 600ml/1pt chicken stock
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh chives
- 1⁄2 teaspoon chilli powder
- 2 tablespoons sour cream, to serve
- 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.