Reata's Jalopeno and Cilantro Soup Ingredients: 2 Tbsp. corn oil 3 jalapenos, diced 1/2 Spanish onion, diced 1 avocado, peeled and diced 1 (16 oz.) can tomatoes in juice, diced 8 C. heavy cream Salt, to taste Black pepper, to taste White pepper, to taste 1/2 tsp. finely diced garlic 1/2 bunch chopped cilantro Preparation: 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.