CHILLED AVOCADO SOUP WITH ROASTED POBLANO CREAM

Chilled Avocado Soup with Roasted Poblano Cream image

Provided by Cynthia Nims

Yield Makes 14 mini soups

Number Of Ingredients 14

Soup
2 small ripe avocados
2 cups vegetable or chicken broth
1/3 cup thinly sliced green onion, white and pale green portions
1/4 cup freshly squeezed lime juice
2 tablespoons tequila
Few dashes Tabasco
Salt
Slivered green onion tops, for garnish (optional)
Roasted Poblano Cream
1 poblano chile
3 tablespoons sour cream
1/4 teaspoon ground cumin
Salt

Steps:

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 soup to a large lipped measuring cup or bowl and refrigerate for at least 2 hours.
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 a pinch of salt. Process until very smooth, scraping the sides once or twice. Transfer to a small bowl and refrigerate until you are ready to serve.
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.