Cold Avocado Soup

Yield: 14 cups

Ingredients

• 4  (10 3/4-ounce) cans potato soup
• 1  (32-ounce) container chicken broth
• 3  cups  water
• 3  ripe avocados, peeled, seeded, and coarsely chopped
• 3  tablespoons  fresh lemon juice
• 1  medium-size Anaheim chile, seeded and chopped

Preparation

Process about 1/3 of all ingredients in a blender until smooth, stopping to scrape down sides. Pour into a large bowl. Repeat procedure twice with remaining ingredients. Cover and chill at least 2 hours.