1/2 dried chili pepper
1 cup yogurt
3 large avocados
1 tsp vegetable salt
3 cups chicken consommé
dash cayenne

Mix 2 avocados with crumbled chili pepper and mash thoroughly.

Add chicken broth and blend in a blender at low speed until well mixed (or put through a sieve.)

Heat to boiling point in double boiler over direct heat. Then set pot back on top of the bottom part and continue cooking over boiling water.

Add the yogurt, mix well and heat again to slow simmer.

Remove skin and seed from third avocado and cut into chunks.

Just before serving, add seasoning and the avocado chunks.