Recipe ingredients
- 1/2 cup tightly packed fresh cilantro leaves
- 1 jalapeno pepper, stemmed, seeded and coarsely chopped
- 1/2 cup lemon juice
- 1/4 cup tequila
- 1 (15 ounce) can chicken broth, fat skimmed from top
- 2 ripe avocados (about 1 pound), peeled, pitted and coarsely chopped
- 1/2 teaspoon salt, or to taste
- 4 lemon wedges (optional)
- 1 small tomato (optional), cut into 1/4-inch dice
Recipe method
- Place the cilantro and jalapeno in a blender or the work bowl of a food processor.
- Process until finely chopped, scraping down the sides of the bowl once or twice as necessary.
- Add the lemon juice, tequila, chicken broth, avocados and salt and process until smooth.
- Refrigerate the soup until it is well chilled, about 1 hour.
- Ladle the soup into 6 serving bowls and garnish each bowl with a lemon wedge and a tablespoon or two of chopped tomato, if desired.
- You may also add a dollop of sour cream.
- Serve immediately.
Other soup recipes:
Chilled avocado tequila soup recipe
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