| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Soup |
4 |
Servings |
INGREDIENTS
| 2 |
|
Cucumbers; peeled, seeded and cubed |
| 1 |
lg |
(AND RIPE) avocado; peeled and cubed |
| 1/2 |
bn |
Green onions; tops and bottoms; chopped |
| 2 |
c |
Chicken broth |
| 2 |
c |
Sour cream |
| 4 |
tb |
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)
1. Combine all ingredients (EXCEPT THE POBLANO STRIPES) in a food processor
or blender (process by batches if neccessary), processing until smooth.
2. Chill at least two hours
3. 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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