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Recipes
Tex Mex
Soup & Stews
Avocado Soup & Stew

Cullen's Chilled Avocado Sherry Milk Soup

1 tbl Salad Oil
1 cl Garlic, minced
1/2 cup Chopped Onion
3 lrg Ripe Avocados
1/4 cup Lemon Juice
3 tbl Dry Sherry
1 tbl Chicken-Stock Base
2 1/2 cup Hot Water
3/4 tsp Liquid Hot Pepper Sauce
2 tbl Chopped Fresh Cilantro
2 cup Milk
    Salt

 Method :
Heat oil in a small pan over medium heat. Add garlic and onion; cook, stirring often, until onion is soft (about 10 minutes). Set aside to cool.
Pit and peel 2 of the avocados, then slice into a blender. Add lemon juice, onion mixture, and sherry and whirl until pureed. In a bowl, mix chicken-stock base with hot water until dissolved; add to avocado mixture along with hot pepper sauce, then whirl until smoothly pureed. Pour puree into a bowl and stir in cilantro and milk. season to taste with salt.
Cover; refrigerate for at least 4 hours or until next day.
Pit, peel, and slice remaining avocado. ladle soup into mugs; top with avocado.