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2 md Ripe avocados
2 c Light sour cream
2 ts Lemon juice
2 Chicken bouillon cubes
1/2 ts Hot pepper sauce
2 c Water
6 sm Sprigs mint
Peel avocados, remove the pits and slice. Put slices in blender container
with the sour cream, lemon juice, hot-pepper sauce and water; crumble the
bouillon cubes on top and blend. Pour into bowls and chill in refrigerator
for 2 hours. Garnish with mint before serving.
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