Liberty Bar'S Chilled Avocado And Poblano Soup - cooking recipe

Ingredients

3 large ripe avocados, preferably Hass
3 cups chicken broth (to taste)
3 cups sour cream
1 tablespoon lemon juice
1 poblano pepper, roasted
1 tablespoon chopped cilantro
salt, to taste
cayenne or black pepper, to taste
1 red bell pepper, roasted, peeled and diced, for garnish

Preparation

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.
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.
Pour into serving bowls and garnish with finely diced red pepper.
(Note: Substitute black pepper for cayenne if the heat from the poblano is sufficient).