Cream of Avocado Soup

Quick delicious soup. Serves two (if one of them is me) or three.

The amounts except for the Recaíto and the avocados are guesstimates.

Two Haas avocados, peeled, pitted and chopped

1/6 of a quart of plain Greek yogurt

Whole milk

Three cups of chicken broth

2 tablespoons of Goya Recaíto

3 oz Monterey Jack

Hot sauce

1. Heat broth with Recaíto to a boil
2. While that is happening, blend avocados and Greek yogurt in blender.
3. Add milk to blender in bits and blend, stir. Repeat until smooth but still thick.
4. Pour blender ingredients into boiling broth
5. Turn down to mid-low
6. Whisk until smooth
7. Shred in Jack and stir
8. Add hot sauce to taste (a like a lot of bite ~ others probably would like less)
9. Simmer on low until cheese is melted

I ate mine with a Narragansett porter. (A lighter beer might be wanted by people who aren't me).