Chilled Avocado Soup with Roasted Poblano Cream

Name: Chilled Avocado Soup with Roasted Poblano Cream
Yield: Makes 14 Mini Soups
Ingredients: 2 cups vegetable or chicken broth (see box); ⅓ cup thinly sliced green onion, white and pale green portions; 2 small ripe avocados; Few dashes Tabasco; 2 tablespoons tequila; Slivered green onion tops, for garnish (optional); Salt; ¼ cup freshly squeezed lime juice; ¼ teaspoon ground cumin; 3 tablespoons sour cream; 1 poblano chile

Preparation info

Makes
14
Mini Soups

Difficulty
Easy

Appears in

Gourmet Game Night

By Cynthia Nims

Published 2010

About

A little taste of the Southwest to get you in the mood for a rowdy game of Texas Hold’em! While you’re at it, maybe it’s the perfect night for Mini Tostadas with Cumin Black Beans and Baby Baja Tacos as well.

Ingredients

Soup

2 small ripe avocados
2 cups vegetable or chicken broth (see box)
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Starter
Dinner
Soup
Vegetarian
Gluten-free

Method

To make the soup, peel, pit, and coarsely chop the avocados. Purée them in a food processor with ½ 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