INVADER'S AVOCADO SOUP 1 large ripe avocado 2 cups chicken stock 3 tablespoons fresh lime juice 1 teaspoon fresh cilantro, chopped 2 teaspoons sherry Salt, to taste Freshly ground black pepper, to taste Salsa: 1/4 cup corn kernels, cooked 2 tablespoons black beans, cooked 1/4 cup sour cream 1 tablespoon red bell pepper, finely diced 1/2 teaspoon garlic, chopped 1 teaspoon olive oil Juice of 1 lime Fresh cilantro, chopped Salt, to taste Freshly ground black pepper, to taste Peel and mash the avocado. Place the avocado, chicken stock, lime juice, cilantro, and sherry into a food processor. Puree until smooth, season with salt and pepper. Refrigerate for 1 hour. Meanwhile prepare the salsa. In a bowl combine the corn, black beans, peppers, garlic, olive oil, and lime juice. Season to taste with salt and pepper. Serve the soup in chilled cups topped with the salsa and fresh cilantro.
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