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Avocado and Cilantro Soup

Avocado and Cilantro Soup

  • Prep

    15 m
  • Ready In

    2 h 15 m
Caliente-Mami

Caliente-Mami

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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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:
  • 1029 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

KymInNM
40

KymInNM

6/7/2008

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 cilantro; and added half of a dried chipotle. I also didn't bother with the sour cream. It was pretty thick, so I added veg broth till I got the right consistency. The tequila was very subtle, but it definitely added flavor. This was so easy to make--a definite keeper!

jcromwell
27

jcromwell

4/28/2008

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 doubled the cilantro and added it to straight to the soup and blended, once it sits for a while it adds a nice spring time flavor. I also added about a 1/4 cup heavy cream, garlic salt instead of regular and about 2 TBS lemon juice. Making these additions saved the soup. I will use this as my base recipe and keep playing around with it. Next time I may try adding some cucumbers.

Sunaina
14

Sunaina

9/8/2008

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 looks like a lot of work. Thanks for a wonderful recipe!!

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