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2 lg. ripe avocados
1/4 c. fresh squeezed lemon juice
1 qt. chicken stock
1 pt. heavy cream
1 to 2 tsp. chili powder
1/4 tsp. Tabasco sauce
1/2 tsp. salt
Cherry tomatoes for garnish
1 c. sour cream for garnish
Peel the avocados, split them, and discard the pit. Puree the pulp with lemon juice, stir in chicken stock and cream and season with chili powder, Tabasco and salt. Chill. Serve in chilled bowls with a cherry tomato and a dab of sour cream for garnish.
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