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Spicy Avocado-cucumber Soup

January 29, 2023

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) ---------------------------------------------- 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