Recipe and photo courtesy of California Avocado Commission (californiaavocado.com)
1 poblano chile
1 small onion, peeled and halved
1 large, ripe California Avocado, peeled, pitted and quartered
2 c. vegetable stock (or chicken stock or water)
3 T. chopped cilantro
1 t. ground coriander
Zest of 1 lime
Juice of 1 lime, plus more to taste
Kosher salt
½ c. 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 (in 10 to 12 minutes) and the onion second (in 15 to 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.