Linda McCartney's Avocado and Green Chili Soup
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Ingredients
| 2 | ripe avocados | | 3 cups | soy milk | | 1 can (4 oz.) | green chilies | | 1 | md. onion, chopped | | Salt and pepper, to taste | | 2 tbsp. | lemon juice | | 2 tbsp. | dry sherry |
Garnish
| Chopped chilies or | | fresh parsley |
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Instructions
Cut the avocados in half and remove the pits. Scoop out the avocado pulp and puree in a blender. Add the remaining ingredients except garnish to the blender and puree until evenly smooth. Pour the mixture into a serving bowl, garnish, and serve immediately.
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