Avocado and Cilantro Soup26 Reviews
- Prep: 15 min
- Ready In: 2 hr 15 min
“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.” - by Caliente-Mami
Original recipe yields 4 servings
- 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.
- To serve, divide the soup between four chilled bowls. Top with a dollop of sour cream and a sprig of cilantro.
Amount Per Serving (4 total)
- 362 cal
- 31 g
- 21.5 g
Based on a 2,000 calorie diet
Reviews (26)Rate This Recipe
"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..." See more 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!"
"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 ..." See morecilantro 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."
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