Avocado Soup with Coriander

    Avocado Soup with Coriander


    32 people made this

    The richness of this tasty chilled soup is balanced by the sharp injection of lime and chilli sauce.

    Serves: 4 

    • 4 avocados - peeled, pitted and diced
    • 4 spring onions, finely chopped
    • 3 1/2 cups (825ml) cold chicken stock
    • 2 tablespoons tomato paste
    • 1 teaspoon hot chilli 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 sour cream

    Preparation:15min  ›  Cook:2hours  ›  Ready in:2hours15min 

    1. In a large food processor, combine the avocados, spring onions, chicken stock, tomato paste, chilli 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.
    2. Season with salt and pepper. Transfer to a large bowl, cover and refrigerate for at least 2 hours before serving.
    3. To serve, divide the soup between four chilled bowls. Top with a dollop of sour cream and a sprig of coriander.

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