Categories: Soups/stews 
      Yield: 1 servings 
  
      2 tb Avocado oil                         3    Ripe Avocados, preferably 
      1 tb Walnut Oil or 3 T. Fruity                The Haas variety 
           Olive Oil                           2    Limes 
      1 md Yellow Onion, chopped             1/2 c  Sour cream 
      4    Cloves Garlic, peeled and           2 tb Half-and-half 
           Minced                            1/4 c  Cilantro leaves, very finely 
      1    Piece of Ginger,1 1/2 inches             Minced 
           Long, peeled and minced             1 ts Ground Coriander 
      3    Serrano or jalapeno chili                Salt 
           Peppers, stemmed, seeded and        1 bn Radishes, 10-12 
           Minced                                   Black pepper 
      4 c  Chicken stock                   
  
   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. 
   
  From: The Good Cook's Book of Oil & Vinegar by Michele Anna Jordan 
   
  Posted By: Charles Walstrom 2/93