avocado and cilantro soup

Ingredients

• Servings: 4
• 4 avocados - peeled, pitted and diced
• 1 shallot, finely chopped
• 3 1/2 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 (optional)
• 2 tablespoons chopped fresh cilantro
• salt and pepper to taste
• 2 tablespoons sour cream

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 15 mins


• 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.