Avocado Vichyssoise Cold Soup

Ingredients
2 large ripe avocados
juice of 1 lemon
4 cups Mushroom Broth vegetable stock or water
1 potato, peeled and cut into 1/2-inch cubes
sea salt and freshly ground pepper
1/4 teaspoon hot pepper flakes
1/2 cup rice milk or soy milk
4 tablespoons chopped fresh chives or Basil Pesto , optional

Directions
Peel, pit and slice avocados in half and place in a bowl with
lemon juice.

In a saucepan, bring broth to a gentle boil over high heat.

Add avocados with lemon juice and potato.

Season to taste with salt, pepper and hot pepper flakes.

Cover, reduce heat and simmer for 15 minutes or until potato is
soft.

Let cool.

In a blender, combine rice milk and avocado mixture and blend
until smooth.

Transfer to a bowl, cover and refrigerate for 1 hour or until
well chilled.

Ladle into soup bowls and garnish with chopped chives, if using.