Place the halved and skin removed avocados together with the seedless chili, basil and vegetable stock in a food processor. Season with lemon juice, olive oil, salt and pepper, and blend for 3 minutes at high speed.
For the almonds: boil in water for 5 minutes, then peel and dry them. Place almonds in a heavy, ungreased skillet. Stir often over medium heat until golden brown. Slice.
Serve the cold avocado and green chili soup in shot glasses. Garnish with the almonds.
The summer is not over yet, so take advantage of seasonal ingredients that are fresh and ideal for appetizers as the one presented here. We choose avocados and green chilies to create this soup, which pairs really well with the Sauvignon Blanc Tributo. The gentle spiciness and vegetal notes of the chili are enhanced by the green notes of this wine. The avocado´s creaminess is perfectly balanced by the rich acidity of the Sauvignon Blanc. It is a perfect meal to share with friends while tasting a glass of cold Sauvignon Blanc Tributo wine.
