Peel the avocados and mash them in a food processor or blender until they are a smooth paste. Add the paste to the chicken broth, stirring well so the soup is homogeneous. Add the remaining ingredients, mix thoroughly, and chill in the refrigerator for at least one hour before serving. Garnish with fresh chives and diced avocado bits and serve cold.
Note: adjust pepper heat to taste. I've also used a very small amount of wasabe paste to liven this up too.