Ingredients

• 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

Instructions

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. Season soup to taste with salt and pepper. Cover and refrigerate until cold. (Can be made 6 hours ahead. Keep refrigerated.) Ladle soup into bowls. Spoon dollop of sour cream atop soup. Garnish with chives and serve.