Ingredients
- 1 cup favorite greens, chopped coarsely (arugula, mustard greens, spinach)
- 2 cups lettuce, chopped coarsely (red/green leaf, iceberg, butter or mache’ lettuce)
- 1 pasilla chile, cored, seeded, chopped
- 1/2 English cucumber, or 3 small Persian cucumbers, sliced
- 3 Tbsp fresh mint leaves
- 3 Tbsp flat-leaf parsley leaves
- 3 Tbsp fresh cilantro leaves
- 1 cup chicken or vegetable broth (add more if desired)
- 1 medium, ripe avocado, peeled, pitted, chopped coarsely
- 1/2 cup sour cream, creme fraiche, or plain yogurt (add more if desired)
- Kosher salt and freshly ground black pepper, to taste
- Finely chopped chives and extra-virgin olive oil, for serving
- Thinly sliced ham or large cooked shrimp, for garnish
Cooking Instructions
- Place greens, lettuce, chili, cucumber, mint, parsley, cilantro, and broth in blender jar.
- Blend on high speed, scraping down sides of blender, until all ingredients are well combined.
- Add avocado and cream and continue to blend until creamy.
- Add desired amount of salt and pepper, also more broth and/or cream to adjust consistency; blend well.
- Taste and adjust seasonings as desired.
- Serve in cocktail glass with soup spoon, finish with chopped chives and drizzle of oil.
- Garnish with shrimp or rolled slices of ham, as desired.
