Cold Avocado Soup 2

2 large ripe avocados
1 quart of milk
1/2 teaspoon of onion juice
Juice of 1 small lime or 1/2 lemon
2 pinches of chili powder
Salt & pepper to taste

Remove seeds and skin from fruit. Put aside 1/4 of one avocado and dice to serve on top of soup. Put remaining fruit in electric blender with milk and seasonings. Blend until smooth and creamy, adding more milk if too thick. Serve in soup bowls with diced avocados and additional chili powder on top. Don't over season or flavor of avocado will disappear. 

Avocado Soup 3

2 large ripe avocados
1/4 cup of fresh squeezed lemon juice
1 quart of chicken stock
1 pint of  heavy cream
1 to 2 teaspoon of chili powder
1/4 teaspoon of Tabasco sauce
1/2 teaspoon of salt
Cherry tomatoes for garnish
1 cup of 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. 

Avocado Soup 4

2 large or 3 small avocados
2 green onions (white only)
2 tablespoons of lemon juice
1 1/4 cup of cold chicken broth
1 egg
Pinch cayenne or chili powder or 1-2 drops Tabasco

Cut avocados in half lengthwise. Remove seed and scoop out pulp, keeping shells intact. Blend ingredients in blender until smooth. Fill shells. Garnish with lemon or tomato slices. Serve immediately. 

Avocado Crabmeat Cream Soup 5

4 avocados, peeled & seeded
One 8 ounce can of crabmeat
1 onion, chopped very finely
4 tablespoons of butter
1 tablespoon of all purpose flour
1/2 teaspoon of garlic powder
4 cups of chicken stock
2 cups of heavy cream
Salt & pepper to taste

Mash avocados and crabmeat. Sauté onion in butter. Add flour, garlic powder, and chicken stock. Whip until smooth. Add avocado and crab mixture to the liquid. Simmer for 20 minutes. Add cream and season to taste. Serve either hot or very cold. NOTE: Light cream may be substituted for heavy cream.