Serves: 4
Total Calories: 1,890
In a blender or food processor, purée all the ingredients except the sherry until smooth. Refrigerate the soup (at least 3 hours) until shortly before serving. Divide the soup among 4 cold soup bowls. Pass a small pitcher of sherry at the table for each person to add about 1 teaspoon to the soup, if desired.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Avocado Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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