Chilled Avocado Soup

3 small onion slices, each ¼” thick, divided
1 14oz. can chicken broth
½ cup plain yogurt
1½ tbsp. lemon juice
1 large ripe avocado, halved and pitted
3 to 5 drops hot pepper sauce
Salt and white pepper
¼ cup finely chopped tomatoes
¼ cup finely chopped cucumber
Cilantro springs for garnish
Additional chopped tomatoes and cucumbers for garnish

Place 1 onion slice, chicken broth, yogurt and lemon juice in blender or food
processor; process until well blended. Remove pulp from avocado; spoon
into blender. Process until smooth. Pour into medium container with tight
fitting lid. Add hot pepper sauce and salt and pepper to taste.

Finely chop the remaining 2 onion slices; add to soup. Stir in tomato and
cucumber. Cover and refrigerate 2 hours or up to 24 hours. Serve in
individual bowls. Garnish with cilantro and additional chopped tomato and
cucumber, if desired.

Makes 6 servings