Cold Poblano Pepper and Almond Soup
Delicious poblano pepper and almond soup served cold. It is delicious if served with shrimp in the center and sliced almonds.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- 1 kilo Poblano chile
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- 185 grams almonds
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- 1 pinch cumin powder
- almonds, sliced for decoration
- 12 shrimp, (for decoration)
Preparation
1h
0 mins
Medium
- Roast the chiles, peel them, remove the seeds, and devein them.
- In the food processor, chop the chiles finely without grinding them completely.
- Heat the oil in a large skillet and add the garlic. Before they brown, add the ground chiles.
- Simmer for 5 minutes, stirring constantly to prevent the chiles from sticking.
- Meanwhile, finely grind the almonds with the chicken broth in a blender or food processor.
- Add the chicken broth with almonds to the chile mixture and add a pinch of cumin. Add salt to taste.
- Let it cook for 10 more minutes over high heat. Remove from heat.
- Refrigerate the soup once it cools.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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