BLT Muffins with Chilled Avocado Soup
2 ripe avocados, peeled and pitted
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, split
2 tablespoons mayonnaise or salad dressing
6 leaves lettuce
12 slices bacon, crisply cooked
2 ripe tomatoes, sliced (12 slices)
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.