Cold Avocado Soup
['4 medium avocados, pitted, quartered, peeled', '2 14 1/2-ounce cans low-salt chicken broth', '2/3 cup whole milk', '2 shallots, chopped', '2 tablespoons dry Sherry', '1/2 teaspoon hot pepper sauce', 'Sour cream Chopped fresh chives']
Working in batches, blend avocados, chicken broth, 2/3 cup milk, chopped shallots, 2 tablespoons Sherry and 1/2 teaspoon hot pepper sauce in blender until mixture is smooth. Season soup to taste with salt and pepper. Cover and refrigerate until cold. (Can be made 6 hours ahead. Keep refrigerated.) Ladle soup into bowls. Spoon dollop of sour cream atop soup. Garnish with chives and serve.
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