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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