Chilled Avocado Soup with Lime and Jalapeno

This is a recipe I've made lots of times, especially in the summer. It can be made ahead and tastes better with a good long set in the fridge. It's nice as an afternoon snack or as a starter in the summer instead of a salad. I'm putting the recipe up in response to Joe and Jeff's first experience with avocados. The soup may need a bit of thinning after it sits a while, but that's up to your personal tastes.

Look for Haas avocados as opposed to the Florida variety. The Haas simply taste better and have a nicer texture, although they may be a bit more expensive.

Chilled Avocado Soup With Lime and Jalapeno
(Preparation 15 minutes)

3 limes
3 ripe avocados, peeled and pitted
1 garlic clove, chopped
Handful of parsley
1/2 – 1 small jalapeno pepper, with seeds, chopped
1 teaspoon coarse sea salt or kosher salt, plus additional to taste
1 tablespoons extra-virgin olive oil
1 large (8 inches) flour tortilla, cut into 2-by-1/4-inch 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 4 wedges for the garnish.

In a blender combine 3 cups of ice water (a mixture of ice and water) with the lime juice, avocados, garlic, jalapeno and salt. Blend until smooth. Chill the soup until ready to serve.
Heat the oil in a large skillet or saute pan over a medium flame. Add the tortilla strips and fry until they are crunchy and golden brown, about 2 minutes. Drain the strips on paper towels and sprinkle them with salt.
Spoon the soup into bowls. Place a dollop of sour cream in the center of each bowl, then top with tortilla strips. Garnish with fresh cilantro. Serve with lime wedges on the side.
Makes 4 servings.(Recipe from Peter Berley’s "Fresh Food Fast," Regan Books, 2004