2 envelopes unflavored gelatine
1 cup cold water
6 ripe medium-size avocados
2 cup finely chopped onion
3/4 cup light sour cream
6 tablespoons fresh lemon juice
1 medium-size fresh jalape? chile, cored,
    seeded and finely chopped
3 cups chopped fresh cilantro
1 teaspoon salt

Sprinkle gelatine over cold water in small saucepan; let stand to soften for 5 minutes. Place over low heat; stir to dissolve gelatine. Cool to room temperature.

Peel and pit avocados. Mash in bowl. Stir in gelatine, onion, sour cream, lemon juice, jalape?, cilantro and salt. Scrape into a 6-cup ring mold; cover. Refrigerate until firm, 3 hours or overnight.

Unmold. Serve with tortilla chips or toasted pita bread.