| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Soup | 4 | Servings | |
INGREDIENTS
| 2 | Cucumbers, peeled seeded | |
| and cubed | ||
| 1 | AND RIPE avocado | |
| peeled and cubed | ||
| 1/2 | Green onions, tops and | |
| bottoms chopped | ||
| 2 | c | Chicken broth |
| 2 | c | Sour cream |
| 4 | T | Lime juice |
| Salt to taste | ||
| Tabasco sauce to taste | ||
| IGNORE THIS ONE READ | ||
| ON | ||
| 2 | ROASTED POBLANOS, SEEDED | |
| PEELED CUT INTO STRIPES | ||
| MORE IF DESIRED | ||
| 4 | ROASTED SERRANOS, CUT STEMS | |
| ROUGHLY CHOPPED |
INSTRUCTIONS
From: ayala@bga.com (Luis "Burnin' Love" Ayala) Date: Thu, 27 Jun 1996 22:06:09 -0500 The following recipe is from "Rare Collection, ISBN 0-961-37790-9). I made it once according to the original instructions: it was OK, next time I added/removed items, and I was a lot more pleased with the result. My comments are in ALL CAPS. (Make 2 hours ahead of time) Combine all ingredients (EXCEPT THE POBLANO STRIPES) in a food processor or blender (process by batches if neccessary), processing until smooth. Chill at least two hours Garnish with additional chopped cucumbers if desired) AND WITH THE POBLANOS. Note: I was feeling a bit fancy and decided to put 4-5 stripes of poblano in each bowl on top of the soup, all running parallel to each other, then with a bit of sour cream I placed an equal number of lines perpendicular to the peppers, so as to form a grid. Looked good, tasted great. I might go with some red peppers next time to add more colour... CHILE-HEADS DIGEST V3 #027 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 245
Calories From Fat: 206
Total Fat: 23.4g
Cholesterol: 59.8mg
Sodium: 532.9mg
Potassium: 283.5mg
Carbohydrates: 5.1g
Fiber: <1g
Sugar: 4.6g
Protein: 4.9g