Cynthia Nimms joined us on our very first radio broadcast from Seattle where she lives and writes about the joys of cooking and dining. Her latest book Gourmet Game Night: Bite-Sized, Mess-Free Eating for Board-Game Parties, Bridge Clubs, Poker Nights, Book Groups, and More is designed to liven up any event or party and allow you play games without getting your hands messy. Check it out for your next fun night, and in the meantime, enjoy her wonderful Chilled Avacado Soup with Roasted Poblano Cream

Ingredients

Soup

  • 2 small ripe avocados
  • 2 cups vegetable or chicken broth (see box)
  • 1⁄3 cup thinly sliced green onion, white and pale green portions
  • 1⁄4 cup freshly squeezed lime juice
  • 2 tablespoons tequila
  • Few dashes Tabasco
  • Salt
  • Slivered green onion tops, for garnish (optional)

 

Roasted Poblano Cream

  • 1 poblano chile
  • 3 tablespoons sour cream
  • 1⁄4 teaspoon ground cumin
  • Salt

To make the soup, peel, pit, and coarsely chop the avocados. Purée them in a food processor with 1⁄2 cup of the broth, the green onion, lime juice, and tequila, scraping down the sides as needed. With the motor running, add the remaining broth. Season to taste with Tabasco and salt. Transfer the soup to a large lipped measuring cup or bowl and refrigerate for at least 2 hours.

To make the roasted poblano cream, roast the chile under the broiler until the skin blackens, turning occasionally to roast evenly, 10 to 15 minutes total. Put the chile in a plastic bag, securely seal it, and set aside to cool. When the chile is cool enough to handle, peel away and discard the skin. Remove the core and seeds and chop the chile.

Put the chopped poblano in the food processor with the sour cream, cumin, and a pinch of salt. Process until very smooth, scraping the sides once or twice. Transfer to a small bowl and refrigerate until you are ready to serve.

To serve, pour the avocado soup into tall shot glasses or espresso cups of about 1⁄4-cup capacity and top each with a small spoonful of the poblano cream. Top the cream with a pinch of green onion slivers and arrange on a tray to serve.

Makes 14 mini soups

Double all the ingredients.

Halve all the ingredients, or serve larger portions of the soup in larger glasses.

Make the roasted poblano cream up to 1 day ahead and refrigerate. Make the soup up to 4 hours ahead and refrigerate.

 Click Here for More Soups of the Week

About Cynthia Nims

Cynthia Nims studied at La Varenne Ecole de Cuisine and assisted owner Anne Willan with various cookbook projects. She has authored or coauthored twelve cookbooks, including Memorable Recipes, Rover’s, and the Northwest Homegrown Cookbook series. Cynthia has been editor of Simply Seafood magazine and food editor for Seattle Magazine. She contributes to Cooking Light, Coastal Living, and Sunset. Cynthia and her husband live in a house with a game-lover’s basement in Seattle, Washington. Check out here latest book click the link below. 

Gourmet Game Night: Bite-Sized, Mess-Free Eating for Board-Game Parties, Bridge Clubs, Poker Nights, Book Groups, and More