This pale green chilled avocado soup is rich in flavor and perfect for those days when you don't feel like preparing a big meal. Its a great quick and easy summer soup.

INGREDIENTS

* 3 Large firm but ripe avocados, cut in half and seeded
* 3 Tbs. lime juice
* 1 1/2 med. cucumbers, peeled, seeded and cut in chucks
* 3/4 C. sour cream
* 3 C. defatted chicken broth, cold or at room temperature
* 1/2 tsp. sea salt
* splash of Tabasco
* 1/2 C. crumbled corn tortilla chips
* 1 lg. ripe tomato, diced
* freshly ground black pepper
* 2 Tbs. chopped chives

DIRECTIONS

Put your bowls in the refrigerator to Chill. Scoop the avocado flesh into a food processor or blender and puree until smooth. Add the lime juice, cucumbers, and sour cream. Process again. Blend with the chicken broth and season to taste with the salt and Tabasco. Mix Thoroughly.

Cover and refrigerate until very cold or put it in the freezer for just a short time, about 10 minutes. When ready to serve, taste again and if needed, add more salt or lime juice to sharpen flavor. Place crumbled tortillas in the bottom of each chilled bowl and pour in the soup. Garnish with the tomatoes and dusting of pepper and chives.