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Avocado soup with tequila: Sopa de aguacate con tequila by Karen Hursh Graber © 2000

Avocados in a molcajete
Ripe avocados in a molcajete
© Daniel Wheeler, 2010

This cream of avocado soup uses tequila in place of the traditional sherry. It is a refreshing first course or, served with a salad, a light spring or summer lunch. The ingredients should be well-chilled before the soup is blended.

Ingredients

  • 4 medium Haas avocados, cut in half, pits removed, and pulp scooped out
  • 3 1/2 cups chicken broth
  • 2/3 cup evaporated milk
  • 1 tablespoon finely chopped green onion or scallion
  • 2 tablespoons tequila
  • salt and ground cayenne pepper to taste

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

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

Serve garnished with sour cream and chopped cilantro if desired.

Serves 4.

Link to source articles
Cool and refreshing: Mexican summer soups
Cooking with tequila: Mexico's national drink moves into the kitchen, Part One

 

Published or Updated on: April 1, 2000 by Karen Hursh Graber © 2000
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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