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Reata's Jalopeno and Cilantro Soup

2 Tbsp. corn oil
3 jalapenos -- diced
1/2 Spanish onion -- diced
1 avocado -- peeled and diced
16 Ounces Tomatoes, Whole -- (16 oz.) diced
8 C. heavy cream
Salt -- to taste
Black pepper -- to taste
White pepper -- to taste
1/2 tsp. Garlic -- diced
1/2 bunch chopped cilantro

Heat oil and saute jalapenos and onion. Add avocado and tomatoes and their juice and bring to a boil.
Add all remaining ingredients and reduce, over a happy simmer, by 25 percent. You'll end up with about 8 to 81/2 cups.
Adjust seasonings and stir in cilantro. Serve immediately.

This recipe is from the Fort Worth Star Telegram Newspaper.