Linda McCartney’s Avocado-and-Green Chili Soup

2 ripe avocados
3 cups soy milk
1 4-oz. can or jar of green chilies
1 medium-sized onion, chopped
Salt and pepper, to taste
2 Tbsp. lemon juice
2 Tbsp. dry sherry
Chopped chilies or fresh parsley, for garnish

• Cut the avocados in half and remove the pits. Scoop out the pulp and purée in a blender.
• Add the remaining ingredients, except the garnish, to the blender and purée until smooth. Put the mixture into a serving bowl, garnish, and serve immediately.

Preparation time: 10 minutes

Makes 4 to 6 servings