Avocados, poblano chile pepper and yellowbell peppers team-up to give this soup its color and flavor.
Recipe: California AvocadoPoblano Soup
1 tablespoon finely diced tomato
1 tablespoon thinly sliced green onion
1 teaspoon lime juice
2 avocados, (about 1 pound) peeled, seeded and diced
2 tablespoons lime juice
1 1/2 cups chopped white onion
1 1/4 cups chopped yellow bell pepper
1/2 cup chopped poblano chile pepper, (see note on handling chilepeppers)
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
3/4 teaspoon salt
1/2 teaspoon chile powder
1/4 teaspoon white pepper
6 cilantro sprigs
2 tablespoons crumbled feta cheese
Simmer, covered, 1 hour.
Makes 12 servings.
Recipe provided courtesy of California Avocados.
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