Recipe Archives->Soups->Avocado 01

AVOCADO, POBLANO AND TOMATO SOUP
Yield: 4 servings

1 small sweet onion, cut in chunks
1 small clove garlic
1 poblano chili pepper, seeded, cut in chunks
2 ripe avocadoes, peeled, cut in chunks
1 can (13 3/4 ounces) low-salt chicken broth
1 can (10 ounces) diced tomatoes with chilies
1/4 cup whipping cream

Combine all ingredients except cream in a food processor or blender;
process until smooth. Add cream and blend well. Refrigerate covered
until cold. Serve chilled.

Printable version: avocado01.txt.