This delicious and spicy soup is served cold.

Ingredients

*1 med. yellow onion
*3 garlic cloves
*1 med. green tomato
*2 ripe avocados
*2 fresh habanero chilies
*1/2 C. fresh cilantro leaves
*4 C. chicken stock
*1 tsp. salt
*1/2 tsp. ground red pepper
*1 C. sour cream
*1/4 C. lime juice

Directions

Remove skin from onion and chop into 1/4-inch pieces.  Remove the skin from the garlic and mince.  Remove the skin from the tomato and mash with a potato masher. Peel and pit the avocados, then cut into 2-inch pieces.  Remove the stems and seeds from the chilies and chop into 1/4-inch pieces.  Combine all ingredients except sour cream and lime juice in a food processor or blender.  You may need to do it in 2 or 3 batches.  Blend on medium setting for 3 minutes or until the ingredients are well melded.  Strain and discard any chunks.  Refrigerate for 3 hours.  Remove any fat that has congealed on the top of the soup.  Stir and refrigerate for an additional hour.  Top with a dollop of sour cream and a sprinkle of lime juice before serving.

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