Avocado and Cilantro Soup recipe
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Ingredients
- 4 avocados - peeled, pitted and diced 1 shallot, finely chopped 3 ½ cups cold chicken broth 2 tablespoons tomato paste 1 teaspoon hot pepper sauce (e.g. Tabasco™) 1 tablespoon fresh lime juice, or to taste 1 tablespoon tequila 2 tablespoons chopped fresh cilantro salt and pepper to taste 2 tablespoons sour cream
Nutrition Info
- 375.4 caloriescarbohydrate: 22.3 gcholesterol: 7.5 mgfat: 31.5 gfiber: 13.9 gprotein: 5.8 gsaturatedFat: 5.2 gservingSize: -sodium: 931.7 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Avocado and Cilantro Soup
Directions
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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.