1 cup avocado pulp (2 to 3 avocados, depending on size)
½ cup unsweetened yogurt ½ cup beef stock, or bouillon made with ½ cup water and 1 bouillon cube, then chilled
1 tablespoon lemon juice 1 teaspoon onion juice or grated onion
½ teaspoon salt
Dash Tabasco
1. Put avocado pulp and yogurt into an electric blender and blend until evenly mixed. Adding gradually, blend in beef stock, lemon juice, onion juice, salt, and Tabasco. Chill well.
2. Serve soup in chilled bowls.
4 TO 6 SERVINGS