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Avocado Soup with Salsa

2 avocados, peeled, pitted, chopped
2 cups chicken broth
1 cup half-and-half
1/4 cup lime juice
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1/4 pound tomatillos, minced
1/4 cup minced onion
1/2 roasted red bell pepper, peeled, seeded and minced
1 clove garlic, peeled and minced
1 small hot chile, seeded and minced (see note)
1 tablespoon minced fresh cilantro
1/8 teaspoon salt, to taste

1. In a blender, combine avocado, chicken broth, half-and-half, lime juice, salt and hot pepper sauce. Blend until smooth, then refrigerate to chill thoroughly.
2. Just prior to serving time, make salsa by combining tomatillos, onion, red bell pepper, garlic, hot chile, cilantro, and salt to taste. Place a spoonful of salsa atop each serving of soup.

Makes 4 servings.

Note: Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.