CHILLED AVOCADO SOUP WITH ROASTED POBLANO CREAM
Provided by Cynthia Nims
Yield Makes 14 mini soups
Number Of Ingredients 14
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.
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MalevolenceYGO
[email protected]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
[email protected]This soup is so versatile! I've served it as a starter, a main course, and even a dessert.
Maroof Saad
[email protected]I'm not a big fan of avocado, but I loved this soup! The poblano cream really balanced out the flavor.
Dylan Williams
[email protected]This recipe is a bit time-consuming, but it's worth it! The soup is so delicious and unique.
SHER AHMED SALARZAI
[email protected]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
[email protected]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
[email protected]I love that this recipe uses simple, everyday ingredients. It's a great way to use up leftover avocados.
Ghumanaffi
[email protected]This soup is perfect for a hot summer day. It's light and refreshing, with a little bit of spice.
Tyra Mazango
[email protected]I wasn't sure how the avocado and poblano would go together, but I was pleasantly surprised! The flavors were really complementary.
Michael Ukwa
[email protected]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
[email protected]I made this soup for a party and it was a huge hit! Everyone loved the creamy texture and the smoky flavor.
Nick Simiano
[email protected]This soup was so easy to make and it turned out perfect! I will definitely be making it again.
Chala Abdo
[email protected]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
[email protected]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