Recipe for cooking chilled avocado-tequila soup

Soups for Salads :: Vegetable Soups

Chilled Avocado-Tequila Soup

1/2 C. tightly packed fresh cilantro leaves
1 jalapeno pepper, stemmed, seeded and coarsely chopped
1/2 C. lemon juice
1/4 C. tequila
1 (15 oz.) can chicken broth, fat skimmed from top
2 ripe avocados (about 1 lb.), peeled, pitted and coarsely chopped
1/2 tsp. salt, or to taste
4 lemon wedges (optional)
1 sm. tomato (optional), cut into 1/4-in. dice

Place the cilantro and jalapeno in a blender or the work bowl of a food processor. Process until chopped finely, scraping down the sides of the bowl once or twice as necessary.

Add the lemon juice, tequila, chicken broth, avocados and salt, and process until smooth. Refrigerate the soup until it is well chilled, about 1 hr.. (This soup can be refrigerated up to 6 hr. until ready to serve.)

Ladle the soup into 6 servings bowls and garnish each bowl with a lemon wedge and a Tbsp. or two of chopped tomato, if desired. You may also add a dollop of sour cream. Serve immediately.