1/4 C. butter
1/4 C. all-purpose flour
2 C. milk
2 C. half-and-half
1 tsp. salt
Grated rind of 1 lime
3 ripe avocados
1 T. fresh lemon juice
1/2 tsp. very finely chopped onion
1 tsp. finely chopped jalapeño
Pepper to taste
1/4 C. cream, whipped, for garnish
1/2 tsp. chili powder, for garnish

Melt butter in top of a double boiler, add flour and blend
with a wire whisk thoroughly. Add salt and lime rind, stirring
until mixture thickens. Mash 2 of the avocados and add to
soup, mixing thoroughly. Add lemon juice, onion and jalapeño.
Chill for several hours or overnight.

Just before serving, cube the remaining avocado. Serve
soup in chilled bowls and garnish with cubed avocado, dab
of whipped cream and chili powder.

Yields 6 servings.

B-man :wink: