Avocado soup

I love avocados so much that a different way of serving them is always welcome. I also like recipes that don't require much in the way of fiddling and this one fulfills both requirements. So, on to the soup:

Take one small avocado per person (or presumably one large between two). I'll now assume we're making this soup for 2 people.
Put the flesh into a blender along with a tablespoon of lime juice and whizz till mush.
Add about half a pint of chicken stock. You can judge the amount by how thin the soup is getting. It should end up with the consistency of single cream.
Add either a little green chilli or some green peppercorns or maybe some tabasco to give it some bite - depending on your taste - and about half a teaspoon of salt. depending on how salty the stock is. Whizz it up again until it's nice and smooth.
Chill in the fridge for at least half an hour before serving with freshly baked brown bread.
Delicious and good for you!