Linda McCartney's Avocado and Green Chili Soup

[Guest guest]

Her recipes are always good ones.

I got her book from the library and copied this recipe

out after I tried it. This is a cold summer soup.

 

Linda McCartney's Avocado and Green Chili Soup

 

2 ripe avocados

3 cups soy milk (unsweetened is what I use)

4-oz can mild green chilies

1 medium onion, chopped

salt and pepper to taste

2 tbl. lemon juice

2 tbl. dry sherry

 

Garnish - chopped chilies or fresh parsley (I use cilantro)

 

Cut avocados in half and remove pit.

Scoop out the avocado pulp and puree in blender. Add the

remaining ingredients except garnish to the blender and

puree until evenly smooth.

Pour the mixture into serving bowl and garnish, and serve

immediately, ladle into small bowls.

 

 

 

 

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