In a small pan heat oil over medium heat

Add garlic and onion; cook, stirring often, until onion is soft (about 10 minutes)

Set aside to cool. Pit and peel and slice 2 of the avocados

Mix in a blender along with lemon juice, onion mixture, and sher- ry

Continue to blend until pureed

In a bowl, mix bul- lion with hot water until dissolved

Add to avocado mix- ture along with hot pepper seasoning, then blend until smoothly pureed

Pour puree into a bowl and stir in cilantro, and milk

Season to taste with salt

Cover and refrigerate for at least 4 hours or until next day. Pit, peel, and slice remaining avocado

Ladle soup into mugs and top with avocado

Serve with a small bowl of salted pumpkin seeds to add interest

Makes 6 servings.