Preparation

peel and remove the bones from avocados; grind the pulp in the blender, along with the chili, lemon juice, onion, wine, salt and pepper.

heat the chicken broth and serve it with the avocado puree and a little chopped bell pepper.

Ingredients

  • 4 large avocados
  • 1 poblano pepper, already prepared
  • 1/4 of cup of white wine
  • 2 small bell peppers, canned
  • 2 liters of chicken broth
  • 1 teaspoon lemon juice
  • 1 tablespoon onion, minced
  • salt and pepper