Avocado and Cilantro Soup

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.

INGRIDIENT

4 avocados - peeled, pitted and diced

1 shallot, finely chopped

3 ½ 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

DIRECTION

Step: 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.

Step: 2

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

NUTRITION FACT

Per Serving: 375 calories; protein 5.8g; carbohydrates 22.3g; fat 31.5g; cholesterol 7.5mg; sodium 931.7mg.

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