Instructions: In three batches, puree three avocados, combining one of the diced avocados and 1/2 cup of the cream at a time in the jar of a blender and blending at high speed for 30 seconds.

In a 3-quart saucepan, bring the stock to a boil over high heat, reducing the heat to low, and when the stock is simmering, stir in the avocado puree.

Add the sherry, salt and pepper, and taste for seasoning. Refrigerate until cold.

Strew the top with tortilla quarters or avocado slices.

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