Preparation

• 在热烤火上或在肉鸡下面的箔衬里的烤盘上烤poblano，用钳子烤制，然后用钳子转动，直到涂黑或泡沫变黑或泡得6至10分钟。立即将辣椒放入碗中，盖上盖子，然后蒸15分钟。冷却后，去除皮肤，然后拆开。去除茎，种子和肋骨，然后切碎。
• In a blender, combine the poblano, cucumbers, avocados, cilantro, 1/4 cup of the oil, the vinegar, garlic, 1 tsp. salt, 1/4 tsp. pepper, and 3/4 cup water. Blend until smooth. Cover and refrigerate until very cold, at least 2 hours and up to 2 days.
• For the tortilla strips, heat the remaining 1/4 cup oil over medium heat. Working in batches, add the tortilla pieces and cook, stirring and turning occasionally, until golden brown, about 1 minute. Transfer to a paper-towel-lined plate, sprinkle with a little salt, and set aside.
• Just before serving, taste the soup and thin it with ice water to your desired consistency. Season to taste with salt, pepper, and vinegar. Serve the soup cold, drizzled with a little oil and topped with the tortillas strips.