JoJo Reed Soup CHILLED AVOCADO SOUP WITH LIME AND JALAPENO 20 Minutes 3 limes 3 ripe avocados, peeled and pitted 3 garlic cloves, chopped 3 Tbsp canned chopped jalapeno peppers, with seeds 1 teaspoon coarse sea salt plus additional to taste 2 1/2 tablespoons extra-virgin 1 large (8 inches) flour tortilla, cut into 2 by 1/4 in. strips Sour cream, for garnish Chopped fresh cilantro, for garnish Squeeze the juice from 21/2 of the limes. Cut the remaining half lime into four wedges for the garnish. In a blender, combine three cups of ice water (a mixture of ice and water) with the lime juice, avocados, garlic, and salt. Blend until smooth. Chop jalapenos and stir into mixture. Cool the soup until ready to serve. Heat the oil in a large skillet saute pan over a medium flan Add the tortilla strips and fry until they are crunchy and not brown, about two minutes. Dr the strips on paper towels and sprinkle them with salt. Spoon the soup into bowls. Place a dollop of sour cream the center of each bowl, then top with tortilla strips. Garnish with fresh cilantro. Serve with lime wedges on the side. Makes four servings. Frank likes the tortilla's cut larger and to consume this like a chips and dip appetizer