To make the soup, peel, pit, and coarsely chop the avocados. Purée them in a food processor with
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
To serve, pour the avocado soup into tall shot glasses or espresso cups of about
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