BLT MUFFINS WITH CHILLED AVOCADO SOUP

Ingredients

• 2 ripe avocados, peeled and pitted
• 3 shallots
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1-3/4 cups chicken broth
• 1/4 teaspoon salt
• 10 drops Tabasco sauce
• 2 tablespoons salsa
• cilantro, as garnish
• 3 BAYS^® English Muffins
• 2 tablespoons mayonnaise or salad dressing
• 6 leaves lettuce
• 12 slices bacon, crisply cooked
• 2 ripe tomatoes, sliced (12 slices)

Instructions

• In a blender or food processor, combine avocados, shallots, sour cream, heavy cream, chicken stock, salt and Tabasco. Process until smooth. Chill until ready to serve.
  
  
• Meanwhile, toast muffin halves. Spread each half with 1 teaspoon mayonnaise or salad dressing; top with lettuce and two slices each of tomato and crisply cooked bacon. Pour soup into individual serving cups and top each with a heaping teaspoon of salsa. Garnish with sprigs of cilantro.