1. Peel avocados.
2. Melt 8 tablespoons of butter, then stir in flour, and add 4 cups of milk slowly, to make a soup.
3. Set aside to cool.
4. Mix mashed avocadoes with 1 1/2 ups lime juice in blender, adding 2 cups of milk, to make a mixture.
5. Add garlic powder.
6. Whisk the avocado mixture into the butter soup, now cool.
7. Blend in Sangria wine.
8. Chill and serve cold.
9. Garnish each bowl with sour cream, and thin slice of lime.
10. Sprinkle basil over each.
11. Serve Avocado soup with Nacho chips.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.