|Chicken stock||2 Cup (32 tbs) (Well Flavored)|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Plain yogurt||1 1⁄2 Cup (24 tbs)|
|Onion||1⁄2 Teaspoon, grated|
|Tomato juice||3⁄4 Cup (12 tbs)|
|Tobasco sauce||1 Dash|
Method Halve the avocados, removing the seeds, and peel.
Mash pulp with a silver or stainless steel fork until smooth.
Beat in chicken stock, yo- gurt, onion and tomato juice.
Whip cream until it holds a soft shape, add to soup and season well, adding a dash of Tabasco sauce.
If soup is too thick, add a little more stock.
Cover and chill thoroughly.