I have seen quite a few recipes for chilled avocado soup lately. I guess that's not really surprising during the "dog days" of summer. After looking at several recipes for avocado soup, I created my own. It includes all the things I liked in other recipes. I really like the soup but HubbyGrouch's comment was: "It's too similar to guacamole. It feels like I'm eating a dip."
2 avocados, shell removed and flesh diced coarsely
1/2 red onion
2 tbsp lime juice
2 tbsp chopped fresh cilantro
2 tsp chicken bouillon powder
2-3 dashes cayenne pepper (or more, depending on how hot you like it)
1/4 cup heavy cream
1/2 cup milk
1/2 tsp ground cumin
freshly ground black pepper
canned whole corn kernel, drained
cherry tomatoes, diced
Place avocados, onion, lime juice, cilantro, chicken bouillon, cayenne pepper, heavy cream, milk, cumin and 1 1/2 cups of water in a bowl or your blender. Puree until smooth. Season to taste with salt, pepper, and more lime juice and cayenne pepper, if desired. If the soup is too thick for your taste, just add some more water or milk. Chill in the refrigerator for 2-3 hours before serving. To server, pour soup into bowls and top with corn, tomatoes, ham, and sour cream. Taste good with tortilla chips.