Cold Avocado Soup
|Homemade chicken broth/Commercial low-sodium variety||2 1⁄2 Cup (40 tbs), chilled|
|Ripe avocados||2 , chilled, peeled and diced|
|Fresh lemon juice||1 Teaspoon (Or To Taste)|
|Sherry||2 Tablespoon (Or To Taste)|
|Dried dill weed||1 Teaspoon|
Process chicken broth, avocado, lemon juice and sherry in a blender or the work bowl of a food processor fitted with a metal blade until well blended.
Pour into serving cups and sprinkle with dill weed.