Cold Avocado Soup with Chile-Lime Pepitas

Cold Avocado Soup with Chile-Lime Pepitas
Photo by Scott Phillips


  • 1 tsp. ground cumin
  • 2 Tbs. chopped fresh flat-leaf parsley
  • ½ tsp. ground coriander
  • 1 small white onion, sliced into ¼ -inch-thick rings
  • ¼ cup fresh lime juice (from 2 medium limes)
  • ½ cup plain whole-milk yogurt
  • 1 medium poblano chile
  • + 8 more ingredients
    • Kosher salt
    • ½ cup pepitas (pumpkin seeds)
    • 2 tsp. chopped fresh marjoram or oregano (optional)
    • 2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into large chunks
    • ½ cup chopped fresh cilantro
    • 1/8 tsp. pure New Mexico chile powder; more for serving
    • 1 tsp. extra-virgin olive oil
    • 2-½ cups lower-salt chicken broth; more as needed

On a gas stove, turn a burner to high and set the poblano directly over the flame, turning it with tongs, until completely charred, 5 to 8 minutes. Alternatively, on an electric stove, heat the broiler on high and char the poblano on all sides on a baking sheet placed directly under the broiler. ...

View full recipe at Fine Cooking


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