Avocado and coriander soup

    (34)
    2 hours 15 min

    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.


    33 people made this

    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 (27)

    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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