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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nabirah Nana
[email protected]This soup was delicious! The avocado and roasted poblano cream were a perfect combination. I will definitely be making this again.
Rossano G.
[email protected]I'm not a huge fan of avocado, but I really enjoyed this soup. The roasted poblano cream added a nice smoky flavor that balanced out the avocado. I would definitely make this again.
Leaticia Sindiso
[email protected]This soup is a must-try for avocado lovers! The combination of avocado, roasted poblano peppers, and lime is simply divine. I highly recommend it.
Joseline Hughes
[email protected]I tried this recipe and it turned out great! The soup was creamy and flavorful, and the roasted poblano cream added a nice smoky flavor. I would definitely recommend this recipe to others.
Gonzalo waeger
[email protected]I found this soup to be a bit bland. I think it would have been better with some additional spices.
Miguel Baltazar
[email protected]This soup was a bit too spicy for my taste, but I still enjoyed it. I would recommend using less poblano pepper if you don't like spicy food.
Luis Alfaro
[email protected]I love this soup! It's so creamy and flavorful, and the roasted poblano cream is the perfect finishing touch.
Keanna Burns
[email protected]This soup was easy to make and very flavorful. I would recommend it to anyone looking for a new and exciting soup recipe.
Princess Fate
[email protected]Delicious and refreshing soup! The roasted poblano cream added a wonderful depth of flavor.
Ariyan Sabbir
[email protected]This soup was a hit at my party! Everyone loved the unique flavor and creamy texture. I will definitely be making this again for future gatherings.
Hayat Khan
[email protected]I was a bit hesitant to try this soup because I'm not a huge fan of avocados, but I'm glad I did! The soup was creamy and flavorful, and the roasted poblano cream added a nice smoky flavor. I would definitely make this again.
Hidyat Allah
[email protected]This soup was easy to make and packed with flavor. I loved the creamy texture and the smoky flavor from the roasted poblanos. I will definitely be making this again.
Mandip Sunar
[email protected]I'm a big fan of avocado soup, and this recipe was no exception. The roasted poblano cream added an interesting twist that I really enjoyed. I would definitely make this again.
Syed Isam Khan
[email protected]This chilled avocado soup with roasted poblano cream was an absolute delight! The combination of creamy avocado, roasted poblano peppers, and tangy lime created a harmonious and flavorful dish. I especially appreciated the roasted poblano cream, whic