Ingredients

Adjust Servings:

	4 avocados - peeled, pitted, and diced
	1 shallot – finely chopped
	3 1/2 cups chicken broth – cold
	2 tbsp tomato paste
	1 tsp hot pepper sauce
	1 tbsp fresh lime juice
	1 tbsp tequila
	2 tbsp fresh cilantro – chopped
	salt and pepper to taste
	2 tbsp sour cream

Nutritional information

375 kcal

calories

22.3 g

carbohydrates

5.8 g

protein

31.5 g

fat

932 mg

sodium

8 mg

cholesterol

Avocado and Cilantro Soup

Name: Avocado and Cilantro Soup
Yield: 4 Servings
Ingredients: avocados - peeled, pitted, and diced: 4; shallot – finely chopped: 1; cups chicken broth – cold: 3 1/2; tbsp tomato paste: 2; tsp hot pepper sauce : 1; tbsp fresh lime juice: 1; tbsp tequila : 1; tbsp fresh cilantro – chopped: 2; salt and pepper to taste; tbsp sour cream: 2

Features:

Cuisine:

Mexican

2 hrs
Serves 4
Easy

Ingredients

4 avocados - peeled, pitted, and diced
1 shallot – finely chopped
3 1/2 cups chicken broth – cold
2 tbsp tomato paste
1 tsp hot pepper sauce
1 tbsp fresh lime juice
1 tbsp tequila
2 tbsp fresh cilantro – chopped
salt and pepper to taste
2 tbsp sour cream

How to make Avocado and Cilantro Soup

Combine thetequila, shallot, chicken broth, lime juice, hot pepper sauce, tomato paste and avocado in a large food processor.
- Reserve a little bit of cilantro for garnish and place the remainder into the processor.
- Process the ingredients until they form a smooth mixture.
- Note: You may do this in a pot or large bowl if you have an immersion blender,
Season with salt and pepper.
Transfer the soup to a large bowl.
Cover and refrigerate the bowl for at least 2 hours before serving.
Divide the soup between four chilled bowls.
Top the soup with a dollop of sour cream and a sprig of cilantro.
Serve and enjoy!

Trivia

Avocados are climacteric, meaning they matures on the tree but ripens off the tree.