Avocado Soup With Salsa

• 2 medium, ripe avocados, preferably Haas
• 1 tablespoon fresh lemon juice
• 1 cup low-fat or nonfat yogurt
• 1 1/2 to 3 cups vegetable stock
• Fine sea salt to taste
• Dash Tabasco, or to taste
• 1 cup tomato salsa or 3/4 cup chopped watercress leaves and plum tomatoes, for garnis

1. Peel and pit avocados; cut chunks into a food processor.
2. Add lemon juice and yogurt, and process.
3. Add 1 cup stock; then, gradually add more until soup is thinned to desired consistency.
4. Add salt and Tabasco to taste.
5. Transfer to a bowl, cover and chill 2 hours or overnight.
6. To serve, stir well, ladle into bowls and garnish with a spoonful of salsa or watercress and tomatoes.

avocados, lemon juice, lowfat, vegetable stock, salt, tabasco, tomato salsa

Taken from cooking.nytimes.com/recipes/6880 (may not work)