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Tomato Tortilla Soup

3 tablespoons unsalted butter
1 medium onion
2 garlic cloves, minced
2 cups dry white wine
10 very ripe tomatoes, cored and cut into thin wedges
2 cups chopped cilantro
1 tablespoon cayenne
Salt and freshly ground pepper
Garnish:
Fried tortilla strips or toasted corn tortilla chips
2 Haas avocados, cut into 1/2-inch dice
2 cups grated white cheddar
24 cilantro sprigs, or to taste

1. In a saucepan over medium heat, melt the butter and sweat the onion and garlic for 5 minutes, or until translucent. Raise the heat to high, add the wine, and bring to a boil. Reduce for 10 to 15 minutes, or until the wine has completely evaporated.
2. Reduce the heat to low, add the tomatoes, and cook for 25 minutes, stirring occasionally. The tomatoes will be soupy but still chunky.
3. With a hand blender or in a food processor, puree the mixture until smooth. Add the cilantro, cayenne, and salt and pepper to taste and mix. May be prepared up to 2 days ahead, covered and refrigerated. Reheat before serving. Dice the avocados and add them just before serving.
4. Reheat if necessary and divide the soup among 8 bowls. Garnish each with 4 tortilla strips standing up in the center, a quarter of the avocado, 1/4 cup grated cheese, and 3 cilantro sprigs. Serve hot.

Makes 8 servings.