Chilled Avocado Soup with Roasted Poblano Cream

Chilled Avocado Soup with Roasted Poblano Cream
Photo by Sheri Giblin


  • Salt
  • ¼ teaspoon ground cumin
  • 2 tablespoons tequila
  • green onion tops
  • 2 small ripe avocados
  • 3 tablespoons sour cream
  • 2 cups vegetable or chicken broth
  • + 5 more ingredients
    • Tabasco
    • 1/3 cup thinly sliced green onion, white and pale green portions
    • Salt
    • 1 poblano chile
    • ¼ cup freshly squeezed lime juice

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 ...

View full recipe at Epicurious


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