1/3 c  Coarsely chopped sweet

           -onion, such as Vidalia
  2 1/2 c  Cold chicken broth, all fat

           -removed
      3    Thoroughly ripe avocados

  1 1/2 c  Buttermilk

      1 dr Almond extract (optional)

        pn Of sugar (optional)
           Salt to taste
      2    Jalapeno peppers, seeds and

           -veins removed, cut into
           -very small dice
      3    To 5 tablespoons minced

           -cilantro
           Crisp tortilla chips to
           -accompany
  Place the onions in a blender or processor and add 1 cup of the Puree
  as fine as possible.  Peel and chunk in 2 1/2 of the avocados,
  reserving the remaining half for garnish.  Puree again, adding broth
  as necessary.
  Transfer the soup to a large bowl.  Add any remaining broth the
  buttermilk to the blender and whir briefly to pick as much avocado as
  possible. Add to the soup, along with the extract and sugar, if
  desired.
  Both of these rather surprising ingredients enhance avocado when used
  in tiny amounts.  Stir well, taste and adjust the salt.  The soup may
  be made to this in advance and refrigerated several hours, but for
  best flavor allow it to warm up a bit before serving.  It should be
  cold but not icy.
  Peel the remaining half avocado cut into very thin slices.  Divide
  soup-among six serving bowls and top with the sliced avocado, and
  coriander.  Serve accompanied by the tortilla chips.
  Makes 6 servings.
  From the San Francisco Examiner, 6/2/93.
  Posted by Stephen Ceideberg; June 4 1993.