California Avocado Poblano Soup

Ingredients

• 2 tbsp finely diced tomato
• 2 tbsp thinly sliced green onion
• ⅓ tbsp + 2 teaspoons fresh lime juice, divided
• 4 genuine California avocados (about 2 pounds), peeled and seeded
• 3 cups chopped white onion
• 2¼ cups chopped yellow bell pepper
• ¾ cup chopped poblano chile pepper
• 3 tbsp chopped garlic
• 2 tsp vegetable oil
• 1 cup dry white wine
• 2 quart water or chicken stock
• 2 tsp ground cumin
• 1 tsp chili powder
• ½ tsp white pepper
• 1½ tsp salt
• 12 cilantro sprigs
• queso fresco or feta cheese, crumbled for garnish
• deep fried tortilla strips for garnish

Directions

1. To make garnish, mix tomato, green onion, 2 teaspoons lime juice, and a large pinch of salt; reserve.
2. To make soup, dice avocado.
3. Mix with remaining ⅓ tablespoon lime juice; reserve.
4. Sauté onion, peppers, and garlic in oil over high heat until lightly browned, about 5 minutes.
5. Deglaze pan with wine; reduce by half.
6. Add water or stock, cumin, chile powder, pepper, and salt.
7. Simmer, covered, 1 hour.
8. Purée mixture with reserved avocado mixture and cilantro sprigs; thin to desired consistency with additional water or stock.
9. Add additional salt, if necessary.
10. Serve hot soup garnished with 1 teaspoon cheese, 1 teaspoon reserved tomato mixture, and a few broken tortilla chips.