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Author Notes: This is a rich and creamy green version of it's Spanish counterpart. Can be served as a shooter for an appetizer or for a satisfying soup course. —Kevin Tazelaar
Makes about 4 cups
- 1 Large cucumber peeled and seeded
- 1/2 Large avocado or one small
- 1/2 Zucchini seeded (optl.) skin adds nice flecks of color
- 3 Roasted garlic cloves or to taste
- 3/4 cup Good quality buttermilk
- 3-4 ripe green tomatoes, about 1 lb or equivalent amount of tomatillos
- 1-2 Roasted New Mexico style chilis or4 oz can of roasted chilis
- 1/2 cup Chicken stock, preferably homemade
- 1 tablespoon Fresh lime juice
- 1 tablespoon Porcini sea salt
- 1 teaspoon Ground fennel seed
- 2 tablespoons A very bright, fresh tasting California extra virgin olive oil
- salt and pepper to taste
- jalapeno olive oil or sriracho for drizzling ( i prefer jalapeno olive oil)
- Sliced jalapeno or pepperoncini for garnish
- Puree first five ingredients until smooth.
- Combine rest of ingredients except olive oil, continue to puree. With food processor running, drizzle in olive oil in fine stream to emulsify. Season with plenty of salt and pepper.
- Serve with desired garnishes, Enjoy!
- This recipe was entered in the contest for Your Best Warm Weather Soup