Scoop the avocado flesh from the peels and place it in a
blender or food processor together with the half-half, lime juice
and salt. Blend to a smooth purée.
Pour the purée into warm serving bowls or a tureen. Slowly
stir in jot broth, followed by sherry, whisking to blend the
ingredients.
Garnish each individual serving with a thin slice of lime. If the
soup requires reheating, use a double boiler.
Originally Submitted
3/24/2013
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