Avocado and Cilantro Soup

Avocado and Cilantro Soup

26
Caliente-Mami 0

"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

2 h 15 m servings 375 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 932 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

26
  1. 32 Ratings

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Most helpful positive review

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 cilantr...

Most helpful critical review

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 double...

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 cilantr...

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 double...

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 look...

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 le...

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

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...

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 ...

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.

This seems like a good base recipe for summer but was kind of bland.