Rich, velvety, and smooth, this spring or summer soup can be served hot or cold, and is delicious with warm tortillas or tortilla chips served with tomato salsa cruda and fresh Mexican cheese. The piquant green peppercorns in brine balancethe richness of the avocados and add just the right amount of zing.
For a south-of-the-border twist on lobster soup, give this dish a try. It is a cold soup, which can be extremely refreshing during the hot summer months. This recipe is a standout for a special luncheon or brunch.
For the best success, begin grilling the chicken skin-side down and then turn it several times with tongs. A fork will pierce the skin and the meat will lose valuable juices.
