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.
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
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Method Prep:15min › Extra time:2hr › Ready in:2hr15min
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.
To serve, divide the soup between four chilled bowls. Top with a dollop of soured cream and a sprig of coriander.