Cold Avocado Soup

• 4 medium avocados, pitted, quartered, peeled
• 2 14 1/2-ounce cans low-salt chicken broth
• 2/3 cup whole milk
• 2 shallots, chopped
• 2 tablespoons dry Sherry
• 1/2 teaspoon hot pepper sauce
• Sour cream Chopped fresh chives

1. Working in batches, blend avocados, chicken broth, 2/3 cup milk, chopped shallots, 2 tablespoons Sherry and 1/2 teaspoon hot pepper sauce in blender until mixture is smooth.
2. Season soup to taste with salt and pepper.
3. Cover and refrigerate until cold.
4. (Can be made 6 hours ahead.
5. Keep refrigerated.)
6. Ladle soup into bowls.
7. Spoon dollop of sour cream atop soup.
8. Garnish with chives and serve.

avocados, lowsalt, milk, shallots, sherry, hot pepper, sour cream

Taken from www.epicurious.com/recipes/food/views/cold-avocado-soup-101979 (may not work)