The Kimbell's Guacamole Soup

Ease of Cooking: Medium Difficulty
Serving Size: 4 - 5

Notes:
This was a light and refreshing soup that is featured at the Kimbell Art Museum in Fort Worth, TX. 
It is a chilled soup. Be sure to serve this with Pico de Gallo, sour cream, and tortilla chips. 
This soup must be eaten quickly as it will darken after a day or two.

Ingredients:
2 C. chilled chicken or vegetable stock, fat removed
2 (8 oz.) pkg. frozen guacamole
1/2 C. half and half
1 tsp. freshly squeezed lemon juice
salt and freshly ground black pepper to taste

Preparation:
Whisk all ingredients together in a bowl. cover with plastic wrap, 
allowing the plastic to touch the surface. Chill for several hours. 
Season soup with salt and freshly ground black pepper when chilled. 
Ladle soup into serving bowls and top with Pico de Gallo and sour cream. 
Pass tortilla chips on the side.