When it’s hot out, chilled soups are a perfect lunch or light dinner when paired with a simple side salad. This Chilled Avocado & Roasted Poblano Soup is a pale green elixir infused with the complex and global flavors. Start with a whole poblano chile and halves of yellow onion sitting below a broiler until smoky and blackened. The charred aromatics are then cooled and blended with a ripe California Avocado, vegetable stock, cilantro, ground coriander, lime zest and juice, salt and crema. The avocado provides a nutrient-dense body to the soup along with a nutty richness that goes so well with chile, cilantro and lime. Finished with cilantro leaves and roasted pepitas, this chilled soup is light, bright and so darn refreshing. Especially on a blazing summer day!
Poblano chiles are not known for their spice. Instead, they provide a deep chile flavor that intensifies when roasted. This recipe blackens a poblano under a broiler, but you can use any flame available. You could even throw one on an outdoor grill if you don’t want to turn on the oven.
As you are cooking the chile under the broiler, you’ll want to turn pepper as soon as it blackens on one side. Keep turning until all sides are charred. Once the pepper is done cooking, transfer to a bowl and cover. This steaming process will make it much easier to remove the skin. As soon as the chile is cool enough to handle (5 – 10 minutes), peel the skin and remove the seeds and stem. At this point, it’s ready for the soup!
This Chilled Avocado & Roasted Poblano Soup does require some time in the fridge to chill, so keep that in mind! You could certainly prepare this a day in advance if needed. Pack up the soup in cold thermos on ice, and bring to the beach for a light and nourishing lunch. Perfect with cold beers or fruity agua fresca!
Chilled Avocado & Roasted Poblano Soup Recipe
1 poblano chile
1 small onion, peeled and halved
1 large, ripe California Avocado, peeled, pitted and quartered
2 cups vegetable stock (or chicken stock or water)
3 tablespoons chopped cilantro
1 teaspoon ground coriander
Zest of 1 lime
Juice of 1 lime, plus more to taste
1/2 cup Mexican crema (or sour cream)
Toppings: cilantro leaves, salted and roasted pepitas (shelled pumpkin seeds)
- Preheat a broiler to high
- Place poblano chile and onion halves on a foil-lined baking sheet, and broil until blackened all over, turning as needed.
- The chile will be done first (10 – 12 minutes) and the onion second (15 – 18 minutes).
- As soon as the chile is blackened, transfer to a small bowl, and cover to let steam while the onion finishes.
- Once cool enough to handle, peel the chile and remove the stem and seeds.
- Roughly chop the chile and onion, and place in a blender.
- Let cool to room temperature.
- Add avocado, vegetable stock, cilantro, coriander, lime zest, lime juice and 1/2 teaspoon salt to the blender, and blend until smooth.
- Add the crema, and blend just until combined.
- Transfer to large bowl, cover and chill in the fridge until cold.
- Once chilled, season to taste with additional salt and lime juice.
- To serve, ladle soup into a bowl and top with cilantro leaves and a sprinkling of pepitas.