Creamy tortilla soup

    serves 4

    This silky rich soup is creamy with a refreshing note of lime. Choose from mild, medium, or hot salsa to determine the heat intensity of the soup.
    1 tablespoon extra-virgin olive oil, plus

    additional for brushing the tortillas

    2 cloves garlic, chopped

    1½ cups tomato salsa

    4 cups vegetable broth (page 15)

    2 ripe Hass avocados

    Juice of 1 lime

    2 tablespoons minced fresh parsley

    Salt and freshly ground black pepper

    3 to 4 corn tortillas

    Heat the 1 tablespoon oil in a large pot over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in 1 cup of the salsa and the broth and simmer for 5 minutes. Remove from the heat and allow to cool slightly.

    Halve and pit one of the avocados and place it in a blender or food processor. Add the soup mixture and process until smooth. Transfer back to the pot, add the lime juice and parsley, and season to taste with salt and pepper. Simmer over low heat while you toast the tortillas.
    Lightly brush the tortillas with oil and cut them into thin strips, about ¼ inch wide by 2 inches long. Heat a skillet over medium heat. Add the tortilla strips and cook until golden brown on both sides, about 3 minutes.

    Just before serving, halve, pit, and dice the remaining avocado and stir half of it into the soup. To serve, garnish the soup with the remaining diced avocado, remaining ½ cup salsa, and the tortilla strips.