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Lorenza Ávila
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Recipe of Cold Soup from Chile Poblano and Almonds
Recipe

Cold Soup from Chile Poblano and Almonds

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Delicious poblano chili soup with almonds served cold. It is delicious if you serve it with shrimp in the center and sliced ​​almonds.
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Ingredients

6 portions
  • 1 kilo poblano pepper
  • 1/4 cups olive oil
  • 3 cloves garlic
  • 185 grams almond
  • 5 cups chicken soup
  • 1 pinch cumin powder
  • almonds, filleted to decorate
  • 12 shrimps, (to decorate)

Preparation

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 chilies.
Cook on low heat for 5 minutes moving constantly to avoid chiles sticking.
Meanwhile, finely grind the almonds with the chicken broth in the blender or food processor.
Add the chicken broth with almonds to the chili mixture and add a pinch of cumin. Put salt to taste.
Let cook for 10 more minutes over high heat. Get out of the fire.
Refrigerate the soup once it has cooled.

PRESENTATION

To serve, put soup in each dish and decorate the center with sliced ​​almonds and with 2 shrimps already cooked.

TIPS

The soup tastes richer if prepared one day in advance.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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