Mexican avocado soup

Yield: 1 Servings

Measure Ingredient
1 Avocado; medium, (4")
2 cups Milk
2 tablespoons Dry sherry
½ teaspoon Salt
½ teaspoon Ground cumin
Lots of fresh black pepper
Cayenne pepper; to taste
½ cup Minced green chiles
¼ cup Finely-minced red onion
Tortilla chips

(1) Peel and pit avocado. Cut into 1-inch pieces. Puree in blender or processor until smooth. Transfer to bowl.

(2) Add all remaining ingredients and mix well. Adjust seasonings. Cover bowl tightly and chill until very cold.

(3) Float a handful of chips on top of each serving.

You will notice that this is similar to Rain's (Linda's) recipe.

Posted to CHILE-HEADS DIGEST by Myron Menaker <myronm@...> on Nov 21, 1998, converted by MM_Buster v2.0l.

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