Creamy Avocado Soup

4 ripe Haas avocados peeled seeded and cut in cubes
1/2 cup cilantro
3 serrano chilies
1 quart Vegetable broth
1 cup soy milk
1/4 cup Lime juice
Salt
Tofutti Sour cream
Chopped cilantro leaves
Pico De Gallo*
Lime and Chili Tortilla Strips**

Combine the avocado, cilantro, serrano chilies and 1-1/2 cups of the veggie stock in blender. Blend until mixture is very smooth. Transfer to a medium-sized bowl and whisk in the remaining veggie stock, soymilk and lime juice. Add salt to taste and mix. Taste for seasoning, add additional salt if needed. Cover and refrigerate until well chilled before serving.


*To make the Pico de Gallo:

5 Roma tomatoes diced
2 serrano chilies seeds removed
1/4 cup onion - finely diced
2 tablespoons chopped cilantro
2 teaspoons lime juice
salt

Combine all ingredients except salt in a small bowl and toss to blend well. Season to taste with salt and refrigerate until ready to use.

**To make the lime and Chili Tortilla Strips:

10 white corn tortillas
4 pasilla chilies
lemon-lime flavored salt

Remove the seeds from the pasilla chilies and toast them in a dry skillet over medium-high heat until they are very crispy. Do not burn the chilies. Grind the chilies to a powder in a spice mill or coffee grinder. Toss the chili powder with some of the lime salt in a small bowl, blending well.
Preheat oven to 350F.
Spray tortillas lightly w/ oil and sprinkle with chile-salt-lime and stack them together. Cut the stack in app inch strips . Scatter the strips on a cookie sheet. Re-sprinkle if needed then bake them for about 10 minutes until lightly browned. Remove and allow to cool. Store in container with tight-fitting lid until ready to use.