2 Tbsp finely diced tomato
2 Tbsp finely chopped green onion
2 tsp fresh lime juice
4 to 6 ripe avocados, peeled and diced
1/3 Tbsp lime juice
3 cups chopped sweet white onion
2 1/4 cups chopped yellow bell pepper
3/4 cup chopped poblano chile pepper
1 garlic clove, minced
2 tsp olive oil
1 cup dry white wine
2 chicken stock
2 tsp ground cumin
1 tsp chile powder
1/2 tsp white pepper
1 1/2 tsp kosher salt
12 cilantro sprigs
crumbled feta cheese for garnish
To make garnish, mix together the tomato, green onion, 2 teaspoons lime juice, and a large pinch of salt; set aside.
To make soup, dice avocado and mix with 1/3 tablespoon lime juice; set aside.
In a skillet, put the onion, both peppers, garlic, and 2 tsp olive oil over medium-high heat and cook stirring often until vegetables are softened and lightly browned, about 4 to 5 minutes.
With skillet still on heat, push vegetables aside and pour in the wine, stirring to deglaze the pan, then reduce heat to medium-low and simmer until liquid is reduced by half.
Add the stock, cumin, chile powder, white pepper, and salt; turn heat to low, cover pan, and simmer for 1 hour. Remove from heat and let cool just enough to handle.
Pour the mixture into the food processor, then add the avocados and the cilantro springs. Put processor on puree setting and blend until smooth. You can change consistency by adding a bit more stock if you wish. Taste and season with additional salt, if necessary.
Serve immediately in big bowls and top with the tomato garnish you made in the first step.
If you need to reheat the soup after you puree it, pour it into a large saucepan and put over low heat and heat very slowly; make sure not to boil.