Are you tired of the same old guacamole but still in love with avocados? This soup is a wonderful alternative. It's rich and refreshing at the same time—a wonderful way to begin a festive summer meal. The tequila gives the avocado purée a nice edge.
1/2 cup tightly packed fresh cilantro leaves
1 jalapeño pepper stemmed, seeded, and coarsely chopped
1/2 cup lemon juice
1/4 cup tequila
One 15-ounce can chicken broth, fat skimmed from top
2 ripe avocados (about 1 pound), peeled, pitted, and coarsely chopped
1/2 teaspoon salt, or to taste
4 lemon wedges (optional)
1 small tomato (optional), cut into 1/4-inch dice
1. Place the cilantro and jalapeño in a blender or the work bowl of a food processor. Process until finely chopped, scraping down the sides of the bowl once or twice as necessary.
2. Add the lemon juice, tequila, chicken broth, avocados and salt, and process until smooth. Refrigerate the soup until it is well chilled, about 1 hour. (It can be refrigerated up to 6 hours until ready to serve.)
3. Ladle the soup into 6 serving bowls and garnish each bowl with a lemon wedge and a tablespoon or two of chopped tomato, if desired. Serve immediately.
Makes 4 servings
by Lauren Chattman
William Morrow & Company, Inc.
1998, Hardcover, US $22.00
Recipe reprinted by permission
Copyright © 1998—the electronic Gourmet Guide, Inc. All rights reserved.
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