2 large ripe avocados
2 1/2 c. chicken stock, canned or fresh
1 c. light cream
1 tsp. lemon juice
1 tsp. cumin
4 dashes Tabasco sauce
1/2 tsp. salt
1/4 tsp. pepper
Chopped scallions for garnish
Cilantro leaves for garnish
4 heaping tbsp. crabmeat for garnish

Combine all ingredients (except garnishes) in a food processor or blender; process until smooth. Pour soup into a large bowl, chill thoroughly. Serve cold, each bowl garnished with scallions, cilantro and crabmeat. Makes about 4 servings.