Sopa de Aguacate

• 2 tablespoons corn, grapeseed, or other neutral oil
• 3 garlic cloves, minced
• 1 small onion, diced
• 2 fresh chiles, preferably serrano, stemmed, seeded, and minced
• 1 large ripe tomato, cored and chopped
• 1 quart chicken or vegetable stock, preferably homemade (page 160 or 162)
• 2 ripe medium avocados, peeled and pitted
• Salt and black pepper to taste
• 1/2 cup chopped fresh cilantro leaves
• 1/2 cup tortilla chips, optional

1. Heat the oil in a large saucepan over medium heat.
2. Add the garlic, onion, and chiles and cook, stirring occasionally, until fragrant, about 1 minute.
3. Stir in the tomato and cook for 4 minutes, stirring now and then.
4. Add the stock and bring to a boil.
5. Simmer for 10 minutes, uncovered, stirring occasionally.
6. Cool slightly, then strain and cool.
7. Put the mixture in a blender along with the avocados and puree until smooth.
8. Season with salt and pepper.
9. Refrigerate until cold, about 2 hours.
10. Stir again, garnish with cilantro and tortilla strips chips if you like, and serve.

corn, garlic, onion, fresh chiles, tomato, chicken, avocados, salt, cilantro, tortilla chips

Taken from www.epicurious.com/recipes/food/views/sopa-de-aguacate-385804 (may not work)