James's Avocado Chili Soup
2 x ripe avocados
2 1/2 cup milk
1 x 4 oz can green chilies in brine
1 med onion, chopped
salt and freshly ground black pepper, to taste
2 tbl lemon juice
2 tbl sherry
chopped chilies or fresh parsley, for garnish
Method :
Cut the avocados in half, extract the stones, scoop out the flesh and puree in a
blender. Add the remaining ingredients to the blender and puree until a very
even consistency is reached.
Pour the mixture into a serving bowl, garnish and serve immediately.
Alternatively, you can pour the soup into individual bowls and chill them.
10 minutes to make
This is a spicy chilled soup - serve garnished with chopped chilies or fresh
parsley.
Serves 4-6 people.