How to Make It
In a large bowl, cover the chiles with the hot water; set a small plate over the chiles to keep them submerged. Let soak until softened, about 20 minutes. Strain and reserve the soaking liquid. Stem, seed and coarsely chop the chiles.
Preheat the oven to 400°. In a large saucepan, heat 2 tablespoons of the oil. Add the onion and garlic and cook over moderate heat until softened, about 5 minutes. Add the chopped chiles and cook, stirring, for 1 minute. Add the tomato, oregano, a pinch of salt and the strained chile soaking liquid and bring to a boil. Cover the soup and simmer gently over low heat for 20 minutes.
Meanwhile, in a cake pan, toss the diced baguette with the remaining 1 tablespoon of olive oil and spread in an even layer. Bake until golden brown, about 8 minutes.
Working in batches, puree the soup in a blender. Return the soup to the saucepan, bring to a simmer and season with salt. Ladle the soup into bowls. Top with the crème fraîche, avocado, cilantro leaves and croutons and serve.