(recipe adapted from "California Avocado Soup" by the California Avocado Comission at www.avocado.org)

Ingredients:
2 Tablespoons fresh lime juice
2 California Avocadoes (about 1 pound), peeled and seeded
1 1/2 cups chopped white onion
1 1/4 cups chopped poblano chile pepper
1 1/2 Tablespoons chopped garlic
1 teaspoon vegetable oil
1/2 cup dry white wine
1 quart water or chicken stock
1 teaspoon ground cumin
1/2 teaspoon chile powder
1/4 teaspoon white pepper
3/4 teaspoon salt
6 cilantro sprigs

Garnish preparation:
Combine and reserve.
1 Tablespoon finely diced tomato
1 Tablespoon thinly sliced green onion
1 teaspoon fresh lime juice
1 large pinch of salt

crumbled "La Vaquita" Queso Fresco
crumbled corn tortilla chips
"La Vaquita" Crema Mexicana

Soup Preparation:
Saute onion, peppers, and garlic in oil over high heat until lightly browned, about 5 minutes.

Deglaze pan with wine, reduce by half.

Add water or stock, cumin, chile powder, pepper, and salt.

Simmer covered, 1 hour.

Dice avocado. Mix with 2 Tablespoons lime juice.

Puree soup with avocado mixture and cilantro springs; thin to desired consistency with additional water or stock. Salt to taste.

Swirl 1 Tablespoon of Crema Mexicana into hot soup and garnish with crumbled Queso Fresco, a few broken tortilla chips, and reserved tomato mixture.

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