Maggie Gamboa of Las Cruces is a famous cook in southern New Mexico. Not
only does she cater for parties, but she teaches cooking—including a
chile gourmet class.
1 medium tomato
1 tablespoon minced onion
4 cups chicken broth
½ cup heavy cream
1 teaspoon lemon juice
2 large ripe avocados
¼ cup dry sherry
salt and pepper to taste
1 banana (optional)
Peel, seed, and chop the tomato. Place first 5 ingredients in blender or
processor and blend well. Heat this mixture in a saucepan and simmer for
a few minutes. Peel and mash avocados and stir into soup. Add sherry,
salt and pepper to taste, and heat well, but do not allow to boil. Serve
hot or cold. Decorate each bowl with two or three thin slices of banana
for an extra touch of flavor. Serves 6.
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