Avocado Soup with Poblano Peppers and Cheese

• For the soup:
• 4 cups fresh coconut milk at room temperature (can replace with cows milk if desired)
• 3 Hass avocados, peeled and cut in slices Whole Foods 5 ea For $5.00 thru 02/09
• For the roasted veggies:
• 2 medium zucchini, diced
• 4 medium portobello mushrooms
• 1 tablespoon olive oil
• For the soup garnishing:
• 2 fire roasted poblano chiles, peeled, thinly sliced
• 1 cup roasted zucchini
• 4 roasted portobello mushrooms, cut in half
• 2 corn tortillas, thinly sliced and fried until golden brown
• 1 cup KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA

1. Start roasting the veggies placing the zucchini and the portabella mushrooms in a roasting pan, then drizzle with olive oil and season to taste.
2. Turn on the oven to 450F and roast the veggies for 10 to 15 minutes.
3. When ready take out of the oven and proceed roasting the poblano peppers on the stove, peel, clean and cut into thin slices.
4. For the soup pour the fresh coconut milk in a saucepan and simmer until hot.
5. Add avocado inside the blender along with coconut milk.
6. Mix well until getting a smooth consistency.
7. Serve the soup on a bowl and garnish with roasted poblano, roasted zucchini, roasted mushrooms, the fried tortilla strips and top with KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA.
8. TIPS Suggest roasting veggies a day in advance to save time.
9. This soup should be served right after is ready for better results.
10. You can place in the middle of the table the soup garnishings for a family style experience and allow your guests to personalize their soup to their taste.

fresh coconut milk, avocados, zucchini, portobello mushrooms, olive oil, poblano chiles, zucchini, portobello mushrooms, corn tortillas, pepper

Taken from www.kraftrecipes.com/recipes/avocado-soup-poblano-peppers-cheese-168635.aspx (may not work)