SOUP, CALIFORNIA AVOCADO POBLANO

FOR THE GARNISH:
1 tbsp finely diced tomato
1 tbsp thinly sliced green onion
2 tbsp plus 1 teaspoon fresh lime juice, divided use
FOR THE SOUP:
2 California avocados (about 1 pound), peeled and seeded
1 1/2 cups chopped white onion
1 1/4 cups chopped yellow bell pepper
1/2 cup chopped poblano chile pepper
1 1/2 tbsp chopped garlic
1 tsp vegetable oil
1/2 cup dry white wine
1 quart water or chicken stock (or vegetable stock)
1 tsp ground cumin
1/2 tsp chile powder
1/4 tsp white pepper
3/4 tsp salt (or to taste)
6 cilantro sprigs
TO SERVE:
2 tbsp crumbled queso fresco or feta cheese
crumbled corn tortilla chips for garnish

TO PREPARE THE GARNISH:
Mix tomato, green onion, 1 teaspoon lime juice, and a large pinch of salt; reserve.

TO PREPARE THE SOUP:
Dice avocado. Mix with remaining 2 tablespoons lime juice; reserve.

Saute onion, peppers, and garlic in oil over high heat until lightly browned, about 5 minutes.

Deglaze pan with wine; reduce by half.

Add water or stock, cumin, chile powder, pepper, and salt. Simmer, covered, 1 hour.

Puree mixture with reserved avocado mixture and cilantro sprigs; thin to desired consistency with additional water or stock. Add additional salt, if necessary.

TO SERVE:
Serve hot soup garnished with 1 teaspoon cheese, 1 teaspoon reserved tomato mixture, and a few broken tortilla chips.

Servings: 12
Source: California Avocado Commission