Using frozen Avocados verdict:
Well, I made an adaption of this recipe:
Adding ingredients from 2 other similar recipes:
Red & Yellow Bell Peppers
The Avos were, as I said, not fully ripe.
After thawing enough to cut up, they were VERY tough and rubbery, just the opposite of what I thought they would be, also almost tasteless.
I've decided to allow the 3 leftover avos to thaw and see what they do, and if they will ripen on their own after being frozen.
If not they are not usable as far as I'm concerned.
I would rather use tasty ripe avos.
I decided to see what cooking the finely chopped avos would do.
So, I took the avo, lime, & 1/3 of the tomatoes mixture with enough water to bring to a low heat boil.
After about 15 min the avos did soften.
They never did obtain much flavor.
The Chicken-Lime-Tomato-Avocado[?]-Cream Soup did turn out much to our liking.
It was quite good.
But, we were disappointed at the lack of avo flavors in the soup.
Other things to consider:
I never follow a recipe.
I use them as guides.
I may add ingredients from other recipes if they appeal to me and seem compatible.
I always end up with several times more result than the recipe says I should.