CHILLED AVOCADO SOUP

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<recipe>
	<title>CHILLED AVOCADO SOUP</title>
	<cook>JoJo Reed</cook>
	<category>Soup</category>
	<description>CHILLED AVOCADO SOUP WITH LIME AND JALAPENO</description>
	<prep_time>20 Minutes</prep_time>
	<illustration href="" />
	<ingredients>
		<item>3	limes</item>
		<item>3	ripe avocados, peeled and pitted</item>
		<item>3	garlic cloves, chopped</item>
		<item>3 Tbsp canned chopped jalapeno peppers, with seeds</item>
		<item>1	teaspoon coarse sea salt plus additional to taste</item>
		<item>2 1/2 tablespoons extra-virgin</item>
		<item>1	large (8 inches) flour tortilla, cut into 2 by 1/4 in. strips</item>
		<item>Sour cream, for garnish</item>
		<item>Chopped fresh cilantro, for garnish</item>
	</ingredients>
	<directions>
		<step>	Squeeze the juice from 21/2
of the limes. Cut the remaining
half lime into four wedges for
the garnish.</step>
		<step>	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.</step>

		<step>	Chop jalapenos
and stir into mixture. Cool
the soup until ready to serve.</step>


		<step>	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.</step>
		<step>	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.</step>
	</directions>
	<yield>Makes four servings.</yield>
	<comment>Frank likes the tortilla's cut larger and to consume this like a chips and dip appetizer</comment>
</recipe>