Cold Avocado Soup with Chile-Lime Pepitas
Cold Avocado Soup with Chile-Lime Pepitas"This went over surprisingly well in my house. I had braced myself for a list of complaints and got none. This was a wonderful alternative to the traditional meal during those dog days of summer when I just REALLY don't want to turn on the oven in our little house." - katalia369
Yield: 6 Servings Ready in 1 hours
1 people trying soon
|1 mediumpoblano chile|
|1 smallwhite onion, sliced into 1/4 -inch-thick rings|
|2-1/2 cups lower-salt chicken broth; more as need|
|1/2 cupchopped fresh cilantro|
|2 Tbs. chopped fresh flat-leaf parsley|
|2 tsp.chopped fresh marjoram or oregano (optional)|
|1/4 cupfresh lime juice (from 2 medium limes)|
|1 tsp.ground cumin|
|1/2 tsp.ground coriander|
|1/2 cupplain whole-milk yogurt|
|1 tsp.extra-virgin olive oil|
|1/2 cuppepitas (pumpkin seeds)|
|1/8 tsp.pure New Mexico chile powder; more for serving|
Cold Avocado Soup with Chile-Lime Pepitas Preparation
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.
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