Reviewed: Aug. 22, 2009

I thought the basis for this soup was a great idea. I read all the reviews and made some changes. I added 2 jalapenos, extra hot sauce and cilantro. It tasted just like a sour creamy gucamole. I was disappointed. The avacado was so overpowering you really couldn't taste much else.

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Stacey

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Reviewed: Aug. 16, 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.

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Meghan

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jul. 20, 2009

I added two jalapenos to add that touch of heat at the back of your throat.

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javajean

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Reviewed: Jul. 12, 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.

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arrdub

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Fremont, California, USA

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Reviewed: Jul. 12, 2009

It was good... but I think next time I will make it without the tequila.. had kind of an odd after taste with it. Probably would be a good idea to taste it before you add tequila... and if it is good.. leave it alone! ;-)

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CAROLYNBOERSMA

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Reviewed: Jul. 12, 2009

YUMMMM....the pool party grew in numbers....this soup turned into a dip with chips.....everyone loved it! after I mixed it together and tasted I wasnt real sure of the flavor....2hrs in the refrig....MAGIC.....delissssssssh

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vickie

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Reviewed: Apr. 21, 2009

This was pretty good and refreshing. My husband made it last night. He made a few changes: only used 2 cups of chicken broth (reduced sodium, which was plenty salty), no tomato paste, juice of a whole lime, no tequila, 1/4 c of chopped cilantro. It was a nice thing to "blend" on a hot day. The next time, I would use 3 cups of chicken broth as when we reduced it, it was too thick (and I didn't count this against the recipe when I rated it!).

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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 21, 2009

So I didn't love this soup recipe, but I thought it might make a good base with some changes. I played around with the recipe a bit and found what was perfect for me. I used 2 avocados, left out the tomato paste, added the juice of an entire lime, used 1 tsp of tropical habanero hot sauce, added 3/4 of a shallot, and used 2 tbsp of tequila, 3/4 cup chicken broth, 3 tbsp of fresh cilantro, garlic salt, white pepper and a dash of nutmeg. I also replaced the sour cream with 1/4 cup of heavy cream and let it chill overnight. It was the most phenomenal avocado soup I have ever had!! Thanks for the idea.

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Bethy

Cooking Level: Expert

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Reviewed: Nov. 9, 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.

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Rory

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Reviewed: Sep. 8, 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!!

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Sunaina

Cooking Level: Expert

Home Town: New Delhi, Delhi, India

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 3, 2008

The soup was very good; but I increased the spices and used one half of a small red onion. The only trouble I had was that when I poured the broth into the food processor, it leaked out because I had not yet processed anything. I then used the processor to mix the avocado and everything else with a small amount of broth and poured the mixture into the blender and added the rest of the chicken broth. P.S. I found that 3.5 cups of broth likely would have made it too thin (I guess it was fortunate that some of the broth leaked out) and would advise using one can of broth and then figuring out how much more broth to add to a consistency that is pleasing. Over all--very good.

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deborah

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Reviewed: Jul. 3, 2008

I love avocados and cilantro, so I figured this would be a good soup to try. I'm not sure what I did wrong though, because it came out tasting very salty! I don't add salt to taste on my food, so I'm not sure how it happened. Oh well, it was a good way for me to use up avocados that I needed to get rid of, thanks.

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 6, 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!

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: May 21, 2008

This was great! I served it with corn chips because I couldn't imagine eating a full serving without anything to compliment it. It did have a nice flavor and I will make it again.

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BCARPENTER123

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Reviewed: 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.

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jcromwell

Living In: Charleston, South Carolina, USA

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Reviewed: Dec. 1, 2007

Very good - but I don't use hot sauce or tequila. Otherwse just as the recipe states.

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Pam R-H

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

Living In: Karen, Nairobi, Kenya

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Reviewed: Jul. 13, 2007

I had a lot of avocados about to turn bad and was looking for a good soup recipe. This recipe was easy to make with great flavors. I use low or no sodium chicken broth so I increased the amount of cilantro, lime and hot sauce to perk up the flavor. I added a touch of walnut oil which was a nice touch. My husband loved it and would be great for guests on a hot summer day.

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cjb

Living In: Long Beach, California, USA

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Reviewed: Aug. 6, 2006

Did not like this at all. I followed the recipe exactly and it didn't taste good. I tried adding some more avocado, which actaully made it worse. I ended up throwing it all out.

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MEREHUNTER

Cooking Level: Intermediate

Home Town: College Station, Texas, USA

Living In: Edinburgh, Midlothian, Scotland, U.K.

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Reviewed: Aug. 4, 2006

Really delicious during the most recent heat wave

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cxh40@prodigy.net

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Reviewed: Jul. 28, 2006

I too used the spring onion instead of shallot. My husband loved it. Wish I had the tequila. Would be nice kick. I am allergic to the bell peppers in most of the gazpachos so this was good. Best to make ahead and get it good and chilled before serving.

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THOSJOYCE

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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