Red, White and Green
July 4, 2012
A friend served this delicious chilled avocado soup at her summer party and my husband insisted I recreate it at home. Boy, am I glad she shared this recipe with me (thanks Kathryn!)! Not only is it extremely flavorful and refreshing, but it’s quite versatile. When I made this batch originally, I served it alongside Black Bean and Corn Quesadillas for a #MeatlessMonday dish, and then used it again later in the week as a dressing on a Taco Salad. It would also be delicious as a layer in a Mexican dip, a sauce over a taco or served atop grilled shrimp or chicken. This recipe has definitely made into my list of summer staples!
Chilled Avocado Soup with Chile Lime Pepitas
- 1 medium poblano chile
- 1 small white onion, sliced into 1/4 -inch-thick rings
- 2-1/2 cups lower-salt chicken broth; more as needed
- 2 medium firm-ripe avocados, pitted, peeled, and cut into large chunks
- 1/2 cup chopped fresh cilantro
- 2 Tbs. chopped fresh flat-leaf parsley
- 2 tsp. chopped fresh marjoram or oregano (optional)
- 1/4 cup fresh lime juice (from 2 medium limes)
- 1 tsp. ground cumin
- 1/2 tsp. ground coriander
- Kosher salt
- 1/2 cup plain non-fat yogurt
- 1 tsp. extra-virgin olive oil
- 1/2 cup pepitas (pumpkin seeds)
- 1/8 tsp. chile powder; more for serving
On a gas stove, turn a burner to high and set the poblano directly over the flame, turning it with tongs, until completely charred, 5 to 8 minutes. Alternatively, on an electric stove, heat the broiler on high and char the poblano on all sides on a baking sheet placed directly under the broiler. Put the poblano in a bowl, cover, and set aside to steam and loosen the skin. When cool enough to handle, peel, seed, and cut the poblano into 1/4 -inch dice.
Heat an 11- to 12-inch cast-iron skillet over medium-high heat, add the onion and cook, turning a few times, until soft and browned in places, about 5 minutes.
In a blender, purée until smooth all but 1 Tbs. of the poblano, the onion, broth, avocado, cilantro, parsley, marjoram or oregano (if using), 2 Tbs. of the lime juice, cumin, coriander, and 1 tsp. salt. Blend in the yogurt. Season to taste with more salt. Chill well.
Heat the oil in a 10-inch skillet over medium heat. Add the pepitas and cook until they begin to pop and color a bit, about 3 minutes. Add the remaining 2 Tbs. lime juice, the chile powder, and 1/8 tsp. salt and stir until the juice has evaporated, leaving a film on the pan.
Season the soup to taste with salt and thin with broth if necessary. Divide among 6 cups or small bowls and garnish with the pepitas, the remaining poblano, and a few pinches of chile powder.
- Elote (Mexican Grilled Corn on the Cob) (foodcomas.com)
- Tequila & Lime Fish Tacos (ahealthylifeforme.com)
- Save Over 700 Calories at Your Cookout with These Easy Swaps (self.com)