Avocado And Cilantro Soup

1. 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. 2

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

* Per serving · 4 servings · Values may vary.

No additional tips available.