Chilled Avocado Soup with Salsa, Sour Cream, and Tortilla Chips

Plating

1. Ladle the avocado soup into a chilled 12-fl oz (360-mL) soup cup and set it in a larger cup of crushed ice. Alternatively, use a shrimp cocktail chiller.
2. Float one of the tortilla chips on the surface. Pipe a circle of sour cream on the chip.
3. Gently spoon the salsa into the circle.