Avocado and coriander soup

Avocado and coriander soup


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.


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

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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