Source: Fort Worth Star Telegram

2 tablespoons corn oil
3 jalapenos, diced
1/2 Spanish onion, diced
1 avocado, peeled and diced
1 (16 ounce) can tomatoes in juice, diced
8 cups heavy cream
Salt, to taste
Black pepper, to taste
White pepper, to taste
1/2 teaspoon finely diced garlic
1/2 bunch cilantro, chopped

Heat oil and saut?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 8 1/2 cups. Adjust seasonings and stir in cilantro. Serve immediately.