Avocado and coriander soup

    Avocado and coriander soup

    (34)
    5saves
    2hr15min


    33 people made this

    About this recipe: The richness of this tasty chilled soup is balanced by the sharp injection of lime and hot sauce. An optional glug of Tequila adds an extra kick.

    Ingredients
    Serves: 4 

    • 4 avocados - peeled, stoned and diced
    • 1 shallot, finely chopped
    • 800ml cold chicken stock
    • 2 tablespoons tomato puree
    • 1 teaspoon hot sauce (e.g. Tabasco™)
    • 1 tablespoon fresh lime juice, or to taste
    • 1 tablespoon tequila (optional)
    • 2 tablespoons chopped fresh coriander
    • salt and pepper to taste
    • 2 tablespoons soured cream

    Method
    Prep:15min  ›  Extra time:2hr  ›  Ready in:2hr15min 

    1. In a large food processor, combine the avocado, shallot, chicken stock, tomato puree, hot sauce, lime juice and tequila. Reserve a little bit of coriander 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 soured cream and a sprig of coriander.
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    Reviews & ratings
    Average global rating:
    (34)

    Reviews in English (33)

    by
    43

    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 cilantro; and added half of a dried chipotle. I also didn't bother with the sour cream. It was pretty thick, so I added veg broth till I got the right consistency. The tequila was very subtle, but it definitely added flavor. This was so easy to make--a definite keeper!  -  06 Jun 2008  (Review from Allrecipes US | Canada)

    by
    27

    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 doubled the cilantro and added it to straight to the soup and blended, once it sits for a while it adds a nice spring time flavor. I also added about a 1/4 cup heavy cream, garlic salt instead of regular and about 2 TBS lemon juice. Making these additions saved the soup. I will use this as my base recipe and keep playing around with it. Next time I may try adding some cucumbers.  -  28 Apr 2008  (Review from Allrecipes US | Canada)

    by
    14

    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 looks like a lot of work. Thanks for a wonderful recipe!!  -  08 Sep 2008  (Review from Allrecipes US | Canada)

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