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