INGREDIENTS

INSTRUCTIONS

Heat the Avocado oil or two tablespoons of the olive oil in a  saucepan
and add chopped onion. Saute for 5 minutes and add garlic,  ginger and
2 of the peppers. Saute for another 5 minutes. Add the  stock, simmer
for 10 minutes and remove from heat. While the stock  and vegetables
are simmering, cut the Avocados in half and seed and  peel them. Chop
the Avocados, toss them with the juice of 1 lime and  place about half
the Avocado in a blender container. Add hot stock  and vegetables until
container is about 3/4 full and process until  the mixture is smooth
and liquid. Chill the soup thoroughly,  preferably for several hours.
To make the cilantro cream, stir the  sour cream and half-and-half
together, add the chopped cilantro, the  remaining chili pepper, the
ground coriander and salt to taste. Chill  until you are ready to use
it. Cut the radishes in small julienne and  toss with the walnut oil or
the remaining olive oil, the juice of 1/2  lime and salt to taste.
Chill until you are ready to use them. Taste  the chilled soup and add
salt and more lime juice to taste. Ladle it  into chilled soup bowls.
Top each serving with a tablespoon of  cilantro cream and a tablespoon
of julienned radishes.  Variation This soup is also delicious when
served hot and is an ideal  opening to a hearty Mexican meal.

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Nutrition (calculated from recipe ingredients)
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Calories: 1989
Calories From Fat: 1469
Total Fat: 169.9g
Cholesterol: 88.6mg
Sodium: 1809.3mg
Potassium: 4078.7mg
Carbohydrates: 102.1g
Fiber: 40.6g
Sugar: 22.4g
Protein: 39g