A friend just sent me these two...I would modify them a little. Avocado Soup INGREDIENTS: 2 avocado - peeled, pitted and diced 1 tablespoon chopped shallots 1 tablespoon olive oil 2 cups chicken stock 1 cup heavy cream salt and pepper to taste 1/4 teaspoon ground nutmeg 1 tomato - peeled, seeded and diced DIRECTIONS: Puree avocado in a blender or food processor until smooth. Sautee chopped shallots in olive oil until tender but not brown; set aside to cool. In a large bowl, whisk together avocado with chicken stock, heavy cream and shallots until smooth. Stir in salt, pepper and nutmeg; adjust seasonings to taste. Chill for at least half an hour before serving. Garnish with diced tomato. Chilled Beet Soup INGREDIENTS: 1 1/2 cups sour cream 2 tablespoons lemon juice 1/2 small onion 1 cup cooked beets 1 cup crushed ice DIRECTIONS: Place sour cream, lemon juice, onion and beets into a food processor or blender and puree until mixture is smooth. Add ice or cold water, chill and serve with a dollop of sour cream on top.