Avocado and Cilantro Soup Recipe - Allrecipes.com
Avocado and Cilantro Soup Recipe
  • READY IN hrs

Avocado and Cilantro Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    2 hrs 15 mins

Directions

  1. 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.
  2. To serve, divide the soup between four chilled bowls. Top with a dollop of sour cream and a sprig of cilantro.
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Reviews More Reviews

Most Helpful Positive Review
Jun 07, 2008

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 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!

 
Most Helpful Critical Review
Apr 28, 2008

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 cilantro 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.

 
Sep 08, 2008

I made this soup with some overripe avocados and fat free yogurt instead of sour cream and it turned out superb.It has a very creamy and light texture and tastes great.Its very decadent and looks like a lot of work. Thanks for a wonderful recipe!!

 
Nov 09, 2008

This is terrific. Take the other reviewers' advice and go easy on the broth and maybe heavier on the spices and cilantro. I also squeezed a full lime into the broth instead of using lime or lemon juice. Wait patiently while it chills in the fridge. It works better cold and not at room temperature. The result is very refreshing.

 
Oct 21, 2010

Didn't care for the taste of this. It tasted like watered down guacamole and the hot sauce added a weird taste.

 
Aug 17, 2009

I did not care for this even though I love all of the ingredients listed. I made it exactly per the recipe and I felt like I was eating liquified quacamole. After eating several bites I tried to spice it up with more hot sauce, cilantro and lime but...it just didn't do it for me.

 
Jul 22, 2009

Basically i couldnt resist making this into guacamole - I doubled the cilantro, added some heavy cream and garlic salt as was suggested earlier, but when it cam to adding the stock I stopped at ~2 cups- i shouldnt have even added this much. It compromised the creaminess and avocado flavor.

 
Jul 01, 2006

made it as described except I couldn't find shallots so I put in spring onions. it's very tasty and smooth. perfect for the summer.

 

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Nutrition

  • Calories
  • 375 kcal
  • 19%
  • Carbohydrates
  • 22.3 g
  • 7%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 31.5 g
  • 48%
  • Fiber
  • 13.9 g
  • 56%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 1029 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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