Avocado and Cilantro Soup

Avocado and Cilantro Soup

26
Caliente-Mami 0

"The richness of this tasty chilled soup is balanced by the sharp injection of lime hot pepper sauce. An optional dash of Tequila adds an extra Southwestern kick."

Ingredients

2 h 15 m {{adjustedServings}} servings 375 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 932 mg
  • 37%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  1. In a large food processor, combine the avocado, shallot, chicken broth, tomato paste, hot pepper sauce, lime juice and tequila. Reserve a little bit of cilantro for garnish, then put the rest into the processor. Process until smooth. If you have an immersion blender, you may do this in a pot or large bowl. Season with salt and pepper. Transfer to a large bowl, cover and refrigerate for at least 2 hours before serving.
  2. To serve, divide the soup between four chilled bowls. Top with a dollop of sour cream and a sprig of cilantro.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

26
  1. 32 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This was delicious and full of flavor, but I did make a few changes. Instead of shallot, I used a clove of garlic; subbed sun-dried tomatoes for tomato paste; used veg broth; tripled the cilantr...

Avocado soup is one of my favorite summer time treats but this recipe did not impress me. I found it rather bland. I think its a good starter recipe to build from. To make it how I like I double...

I made this soup with some overripe avocados and fat free yogurt instead of sour cream and it turned out superb.It has a very creamy and light texture and tastes great.Its very decadent and look...