Instructions: For the Chipotle Chile Puree: Puree all ingredients in a blender jar until roughly blended. Set aside.

For the Soup: Heat the vegetable oil in saucepan over medium heat and cook leeks until translucent. Add the garlic and cook for 3 to 5 minutes, until golden brown. Add the celery, potato and a light sprinkle of salt. Cook for 5 minutes. Add the vegetable stock or water and bring to a boil. Lower the heat and simmer for another 35 minutes until the liquid is reduce to 1/2 the original volume. Set aside to cool at room temperature.

Puree the cooled liquid in a blender jar with the avocados, grapefruit segments and juice, and the lime juice. Salt to taste. Serve chilled with spooned chipotle on top.

Chefs Notes: The chipotle variety is one of the more widely known chiles from the central state of Oaxaca. They are smoked, ripened jalapenos sold dried or canned in adobo (a marinade). If you are using dried chiles, remove the stems. (Seeds and veins as well, if you prefer a milder sauce.) Toast the chilies in a saute pan until slightly darkened and the aroma wafts from the pan, about 1 to 2 minutes on each side. Place toasted chilies in non-reactive bowl and cover with boiling water. Let the chilies steep for about 20 minutes until reconstituted and then discard the water. Chipotles sold in adobo are easier to use, they are canned and ready to go.

The only avocados to use in Mexican cuisine are called Haas. Shop for avocados that are slightly resistant to thumb pressure. You can ripen rock hard avocados by placing them in a bowl and storing them somewhere warmer then room temperature. It is easy enough but it takes three days for them to ripen, so be sure to plan ahead.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.