You need to
puree it, which guacamole really shouldn't be. Also, although you
want to serve the soup cold, chilling avocados for any length of
time causes them to turn very dark and unappealing--not to
mention less flavorful. So make it no more than an hour before
One more thing. Although I won't even try to make guacamole
dip without Hass avocados, this soup works well with even the
big, shiny Florida avocados--as long as they're completely ripe
and soft to the touch.
Microwave the tomatillos on 70 percent power for four minutes. Let them cool, then peel them and cut into quarters. Remove the seeds, then chop.
Combine the tomatillos in a non-metallic bowl with all the other ingredients except the avocados. Then scoop the meat out of the avocados and add it to the mix. Stir.
In batches, process the mix in a food processor to a rough puree.
Whisk in the chicken stock (or water). Taste and adjust salt and pepper levels. (Use hot sauce for the pepper part.)
Place a piece of plastic wrap over the surface of the soup, and refrigerate for no more than an hour. Serve in chilled bowls.
Garnish with sour cream, chopped cilantro, chopped fresh tomato, and chopped onion.