Chilled Avocado Soup

Assemble these supplies:

• 3 medium-size avocados, preferably dark, knobby Haas variety
• 1 lime or lemon
• 2 cups chicken stock 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• Medium-size tomato
• 1 bunch fresh chives

Steps in preparation:

1. Put soup bowls, medium-size mixing bowl, and beaters in freezer to chill.
2. Peel and pit avocados. Juice lime or lemon.
3. In food processor or blender, purée 2 avocados, chicken stock, 1/2 cup cream, mustard, 1 to 2 tablespoons lime or lemon juice, and salt until very smooth.
4. Halve and seed tomato.
5. Cut tomato and remaining avocado into 1/4-inch dice.
6. Mince enough chives to measure 1 tablespoon, reserving unchopped stalks for garnish.
7. Remove soup bowls from freezer. Spoon a portion of avo­cado chunks, tomato, and minced chives into each bowl. Top with puréed soup.
8. Cover with plastic wrap and refrig­erate until ready to serve.
9. Just before serving, whip remaining 1/2 cup cream in chilled bowl, with chilled beaters. Garnish soup with whipped cream and whole chive stalks, decoratively arranged.