Yield: 4 Servings
|2||Cucumbers; peeled, seeded and cubed|
|1 large||(AND RIPE) avocado; peeled and cubed|
|½ bunch||Green onions; tops and bottoms; chopped|
|2 cups||Chicken broth|
|2 cups||Sour cream|
|4 tablespoons||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|
From: ayala@... (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, .