CHILLED AVOCADO SOUP WITH ROASTED POBLANO CREAM

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Chilled Avocado Soup with Roasted Poblano Cream image

Provided by Cynthia Nims

Yield Makes 14 mini soups

Number Of Ingredients 14

Soup
2 small ripe avocados
2 cups vegetable or chicken broth
1/3 cup thinly sliced green onion, white and pale green portions
1/4 cup freshly squeezed lime juice
2 tablespoons tequila
Few dashes Tabasco
Salt
Slivered green onion tops, for garnish (optional)
Roasted Poblano Cream
1 poblano chile
3 tablespoons sour cream
1/4 teaspoon ground cumin
Salt

Steps:

  • To make the soup, peel, pit, and coarsely chop the avocados. Purée them in a food processor with 1/2 cup of the broth, the green onion, lime juice, and tequila, scraping down the sides as needed. With the motor running, add the remaining broth. Season to taste with Tabasco and salt. Transfer the soup to a large lipped measuring cup or bowl and refrigerate for at least 2 hours.
  • To make the roasted poblano cream, roast the chile under the broiler until the skin blackens, turning occasionally to roast evenly, 10 to 15 minutes total. Put the chile in a plastic bag, securely seal it, and set aside to cool. When the chile is cool enough to handle, peel away and discard the skin. Remove the core and seeds and chop the chile.
  • Put the chopped poblano in the food processor with the sour cream, cumin, and a pinch of salt. Process until very smooth, scraping the sides once or twice. Transfer to a small bowl and refrigerate until you are ready to serve.
  • To serve, pour the avocado soup into tall shot glasses or espresso cups of about 1/4-cup capacity and top each with a small spoonful of the poblano cream. Top the cream with a pinch of green onion slivers and arrange on a tray to serve.

MalevolenceYGO
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I can't wait to try this soup with different toppings. I think it would be great with grilled shrimp or roasted chicken.


Ikechukwu Marvellous
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This soup is so versatile! I've served it as a starter, a main course, and even a dessert.


Maroof Saad
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I'm not a big fan of avocado, but I loved this soup! The poblano cream really balanced out the flavor.


Dylan Williams
dylan.w@aol.com

This recipe is a bit time-consuming, but it's worth it! The soup is so delicious and unique.


SHER AHMED SALARZAI
asher@yahoo.com

I had some trouble finding poblano peppers at my local grocery store, but I was able to find them at a Mexican grocery store.


Jorge San Miguel
j.m16@hotmail.fr

This soup was a bit too spicy for my taste, but I think that's because I used a hotter poblano pepper. Next time I'll use a milder one.


umarfaruk jibril
jibril.u3@yahoo.com

I love that this recipe uses simple, everyday ingredients. It's a great way to use up leftover avocados.


Ghumanaffi
ghumanaffi7@gmail.com

This soup is perfect for a hot summer day. It's light and refreshing, with a little bit of spice.


Tyra Mazango
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I wasn't sure how the avocado and poblano would go together, but I was pleasantly surprised! The flavors were really complementary.


Michael Ukwa
michael.ukwa@gmail.com

I followed the recipe exactly and the soup turned out great! The only thing I would change is to add a little more salt.


Lara Barden
bardenl7@yahoo.com

I made this soup for a party and it was a huge hit! Everyone loved the creamy texture and the smoky flavor.


Nick Simiano
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This soup was so easy to make and it turned out perfect! I will definitely be making it again.


Chala Abdo
a@yahoo.com

I'm not usually a fan of avocado soup, but this recipe changed my mind. The roasted poblano cream added a really unique and delicious flavor.


Ram Mahato
mahato.r4@aol.com

This chilled avocado soup with roasted poblano cream was an absolute delight! The flavors were incredibly well-balanced, with a creamy avocado base and a smoky, slightly spicy kick from the poblano cream. I loved the contrast between the cool soup an