3 ripe avocados, mashed
4 cups chicken broth
1/4 cup fresh lemon juice
1/2 tsp salt
1/4 tsp white pepper
1/2 tsp minced onion
1/8 tsp cayenne pepper
2 to 3 tablespoons dry white sherry
1 cup sour cream
8 slices bacon, cooked and crumbled
1/2 cup minced chives
Mix first 8 ingredients in blender at low speed until smooth. Add sour cream, 1/4 cup at a time, until well blended. (A 5 cup blender will not hold the entire recipe so adding the sour cream must be done in two batches)
Be sure to taste as you might like it spicier – I add some Tabasco
Chill the soup for at least two hours. Also chill the bowls to be sure they are nice and cold.
Garnish with bacon and chives.
Served with an absolutely spectacular wine – Berry Bros. & Co 1934 Chablis