3 cups ice water
3 avocadoes, pitted and cut in half
1 clove minced garlic
1 teaspoon coarse salt
½ small jalapeno pepper, chopped
2.5 tablespoons olive oil
1 large flour tortilla cut into strips – optional
Garnish - sour cream and fresh chopped parsley
Prepare the lime.
Cut half of the one lime into wedges and set them aside to use later.
Make the soup.
Place into a blender the remainder of the limes, the ice water, the avocado flesh, garlic, jalapeno and the salt. Blend until the soup is smooth. Put the soup in the fridge to chill.
Prepare the tortillas.
Heat the oil in a medium saucepan over a medium heat. Fry the tortilla strips for about 2 minutes until they are crunchy. Remove from the oil and place on a paper towel to remove the excess oil. Sprinkle with salt to taste.
Spoon the soup into the bowls. Add a spoonful of sour cream, the tortilla strips and parsley into the middle of the bowl. Place the lime wedges on the side and serve immediately.