Liberty Bar'S Chilled Avocado And Poblano Soup

1. 1

   Peel avocados and cut into small pieces. Place in blender or food processor along with chicken broth and puree until smooth. Pour into large bowl, add sour cream and lemon juice and mix well.

2. 2

   Peel and seed poblano pepper and cut into 1/4-inch dice, or as desired; add to bowl. Stir in chopped cilantro and season to taste with salt and cayenne or black pepper. Chill in refrigerator. If you prefer a thinner soup, add more chicken stock, to taste.

3. 3

   Pour into serving bowls and garnish with finely diced red pepper.

4. 4

   (Note: Substitute black pepper for cayenne if the heat from the poblano is sufficient).

* Per serving · 4 servings · Values may vary.

No additional tips available.