2 avocados
2 tablespoons fresh lemon juice
1/2 cup sour cream
3 to 3 1/2 cups chicken broth
1/4 teaspoon Tabasco
2 ounces Dejon Delights Smoked Salmon*
Peel and pit the avocados and in a blender blend
them with the lemon juice, sour cream, 3 cups of broth, and 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.
