Avocado Soup
  • 3 tablespoons olive oil
  • 1 chopped medium onion
  • 1 cup chopped green bell pepper
  • 5 cloves garlic, minced
  • 1 Poblano pepper, seeded and chopped
  • 1 Tablespoon cumin
  • 1 10-ounce can green enchilada sauce (mild or medium)
  • 3 to 4 cups vegetable broth
  • 2 large ripe avocados, chopped or 3 medium
  • ½ tsp crushed red pepper flakes
  • Juice of 1 large lime
  • ¼ cup chopped cilantro (optional)
  • Salt and pepper, to taste
  • Chopped fresh avocado, tomato and cilantro sprigs for garnish
  • Lime wedges on the side
  1. In a soup pot over medium heat, add oil and cook the onions, bell pepper, poblano pepper and garlic for 6 to 8 minutes or until the onions and peppers are tender. Stir in the cumin, enchilada sauce, and 3 cups of the broth. Bring to a gentle boil and then simmer for 10 minutes. Add the avocados and crushed red pepper. Purée in batches in a blender or food processor until smooth.
  2. Return to the pot and warm gently. If the soup is too thick, add additional broth. Season with lime juice, cilantro (if using), salt and pepper. Serve hot, garnished with chopped avocado, tomato and cilantro. Serve with lime wedges and hot sauce.
Recipe by forkbelly.com at http://forkbelly.com/avocado-soup/