Ingredients for Chilled Avocado Soup with Roasted Poblano Cream

• 2 small ripe avocados

• 475ml vegetable or chicken broth

• 80ml thinly sliced spring onion, white and pale green portions

• 60ml freshly squeezed lime juice

• 2 tablespoons tequila

• Few dashes Tabasco

• Salt

• Slivered spring onion tops, for garnish (optional)

• 1 poblano chilli

• 3 tablespoons soured cream

• 1/4 teskedar malen kummin

• Salt

To make the soup, peel, pit, and coarsely chop the avocados. Purée them in a food processor with 120ml the broth, the spring onion, lime juice, and tequila, scraping down the sides as needed. With the motor running, add the remaining broth. Season to taste with Tabasco and salt. Transfer the soup to a large lipped measuring cup or bowl and refrigerate for at least 2 hours.

To make the roasted poblano cream, roast the chilli under the grill until the skin blackens, turning occasionally to roast evenly, 10 to 15 minutes total. Put the chilli in a plastic bag, securely seal it, and set aside to cool. When the chilli is cool enough to handle, peel away and discard the skin. Remove the core and seeds and chop the chilli.

Put the chopped poblano in the food processor with the soured cream, cumin, and a pinch of salt. Process until very smooth, scraping the sides once or twice. Transfer to a small bowl and refrigerate until you are ready to serve.

To serve, pour the avocado soup into tall shot glasses or espresso cups of about 1/4–cup capacity and top each with a small spoonful of the poblano cream. Top the cream with a pinch of spring onion slivers and arrange on a tray to serve.

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