|1.00||olive oil — extra virgin|
|2.00||garlic — cloves, chopped|
|4.00||broth — vegetable|
|0.00||limes — juice only|
|2.00||fresh parsley — minced|
|0.00||sea salt and freshly ground black pepper|
Heat the oil in a large pot over medium heat. Add the garlic and cook until fragrant, 30 seconds.
Stir in 1 cup of the salsa and the broth and simmer for 5 minutes. Remove from heat and cool slightly.
Halve and pit one of the avocados and place it in a blender or food processor. Add the reserved 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.
Keep warm over low heat while you toast the tortillas. Lightly brush the tortillas with oil and cut them into thin strips, about 1/4-inch thick 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 salsa, and the tortilla strips.