Avocado soup with tequila: Sopa de aguacate con tequila

articles Food & Cuisine Recipes

Karen Hursh Graber

A good way to get the seed out of the avocado without much effort is by letting the blade of a knife fall into it and twisting to release the seed from the creamy pulp. © Daniel Wheeler, 2009
Ripe avocados in a molcajete  © Daniel Wheeler, 2009

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.


  • 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
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