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Chilled Avocado Soup with Roasted Poblano Cream

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Chilled Avocado Soup with Roasted Poblano Cream

Chilled Avocado Soup with Roasted Poblano Cream

Chilled Avocado Soup with Roasted Poblano Cream is From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
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.
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Green OnionsGreen Onions
Lime JuiceLime Juice
AvocadoAvocado
Tabasco SauceTabasco Sauce
TequilaTequila
BrothBroth
SaltSalt
SoupSoup
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Food ProcessorFood Processor
2
Transfer the soup to a large lipped measuring cup or bowl and refrigerate for at least 2 hours.
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SoupSoup
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Measuring CupMeasuring Cup
BowlBowl
3
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.
Ingredients you will need
Poblano PepperPoblano Pepper
Chili PepperChili Pepper
CreamCream
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BroilerBroiler
4
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.
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Chili PepperChili Pepper
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Ziploc BagsZiploc Bags
5
Remove the core and seeds and chop the chile.
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Chili PepperChili Pepper
SeedsSeeds
6
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.
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Sour CreamSour Cream
Poblano PepperPoblano Pepper
CuminCumin
SaltSalt
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Food ProcessorFood Processor
7
Transfer to a small bowl and refrigerate until you are ready to serve.
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BowlBowl
8
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.
Ingredients you will need
Green OnionsGreen Onions
EspressoEspresso
AvocadoAvocado
Poblano PepperPoblano Pepper
CreamCream
ShotShot
SoupSoup
1
Make the roasted poblano cream up to 1 day ahead and refrigerate. Make the soup up to 4 hours ahead and refrigerate.
Ingredients you will need
Poblano PepperPoblano Pepper
CreamCream
SoupSoup
2
Reprinted with permission from Gourmet Game Night: Bite–Sized, Mess–Free Eating for Board–Game Parties, Bridge Clubs, Poker Nights, Book Groups, and More by Cynthia Nims, copyright ©201
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Game MeatGame Meat
3
Published by Ten Speed Press, a division of Random House, Inc.
DifficultyHard
Ready In45 m.
Servings14
Health Score4
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesSoup
OccasionsFallWinter
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