Avocado Soup Though this soup can be eaten hot or cold, I prefer it cold accompanied by some baked, not fried tortilla chips. Makes 6 Servings
	Ingredients: 2 ripe medium avocados 1 teaspoon Kosher salt 2 cups defatted Chicken Stock Pinch cayenne pepper 2 cups 1% low-fat milk 1 tablespoon chopped fresh chives or cilantro for garnish 2 teaspoons lemon juice 1 tablespoon dry vermouth
	Instructions: 1. Halve avocados and scoop out flesh into a blender or food processor. Add stock and blend until smooth. 2. Put in mixing bowl (or heavy-bottomed saucepan if serving hot) with remaining ingredients. Blend well. 3. If serving hot, heat gently to a simmer while stirring. Taste for seasonings and adjust. 4. If serving cold, chill several hours, then taste for seasonings. Sprinkle with chives or cilantro. Cooking Tip As strange as it may seem, 1% milk is actually creamier than 2% milk, which has more fat. The reason is that 1% milk has more milk solids. So save the fat and use 1% when you can.

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