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1
Peel the avocados and cut them in half.
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2
Remove and discard the pits.
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3
Drop the halves into a basin of cold water with one teaspoon of the lemon juice added.
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4
Heat the butter in a large saucepan or small kettle.
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5
Add the garlic, jalapeno peppers, onions and celery and cook, stirring often, until the mixture is wilted.
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6
Add the tarragon, cumin and mace and cook, stirring, about two minutes.
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7
Sprinkle with the flour and stir to blend well.
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8
Add the broth or water, salt and pepper and bring to the boil.
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9
Let simmer about 10 minutes.
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10
Remove from the heat and let cool.
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11
Select one avocado half and cut it into small cubes to be used as a garnish.
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12
Set aside.
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13
Drain and cut the remaining avocado into large chunks.
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14
Add this to the cooled soup.
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15
Put the mixture with the avocado chunks into the container of a food processor or electric blender and blend thoroughly.
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16
Add the remaining lemon juice, pepper and salt.
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17
Return the soup to the kettle.
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18
Cut the red pepper into small dice.
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19
There should be about one cup.
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20
Bring the soup to the simmer.
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21
Ladle it into six or more soup bowls and serve sprinkled with the avocado cubes, red pepper dice, basil, dill and mint.
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22
If desired, this soup may be cooled and chilled well before serving.
