Cold Guacamole Soup recipe

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Ingredients

2 cups mashed avocado, packed
1 cup chicken stock
1 cup heavy whipping cream
1 jalapeno pepper, seeded and deveined
1 lime, juiced
1 fluid ounce tequila
salt and freshly ground black pepper to taste
2 large Roma tomatoes, seeded and finely chopped
¼ cup chopped fresh cilantro

Nutrition Info

281 calories
carbohydrate: 10.1 g
cholesterol: 54.5 mg
fat: 26.1 g
fiber: 5.9 g
protein: 2.8 g
saturatedFat: 10.8 g
servingSize: -
sodium: 162.9 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine avocado, chicken stock, heavy cream, jalapeno pepper, lime juice, tequila, salt, and pepper in a blender, blend until smooth. Pour into a container, cover, and refrigerate for at least 1 hour.

  2. Stir in tomatoes and fresh cilantro before serving.

Recipe Yield

6 servings

Recipe Note

This cold guacamole soup is perfect for a hot day. All the ingredients are mixed in a blender. It tastes best after chilling in the refrigerator for at least 1 hour so flavors can meld. [Recipe originally submitted to Allrecipes.com.mx]

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