Tequila Avocado Soup

Posted online September 15, 2010 | 1:11 pm

Avocado soup with a splash of tequila—a good way to say ‘Viva Mexico!’ in this year when our southern neighbors celebrate the bicentennial of their independence from Spain and the 100th anniversary of the Mexican Revolution.

Why try? Soup made with tequila? C’mon, that’s something worth trying. Serve with a salad for a light and cool summer supper.

Foodie Byte: Food should be well chilled before the soup is blended.

Check out The Food Channel's extended recipe list in honor of September 16, 2010, the bicentennial of Mexico’s Independence Day and November 20, the centennial of the Mexican Revolution.

Ingredients

4 medium Haas avocados, cut in half, pits removed, and pulp scooped out
3 1/2 cups chicken broth
2/3 cup half and half
1 tablespoon finely chopped green onion or scallion
2 tablespoons tequila
1/2 tablespoon hot sauce
Salt to taste

Preparation

1. Place all ingredients, except salt, in a blender or food processor and liquefy until smooth, doing this in two batches if necessary.

2. Taste for seasoning, add salt and pulse briefly.

3. Refrigerate one hour before serving.

4. Garnish with chopped tomatoes, corn and crumbled bacon. Served chilled.

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Tequila Avocado Soup

Ingredients

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