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17 December 2012,01:32 by

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Serves :

Preparation Time :
1 hour

Preparation Method :

  • Cut the avocados in half lengthways and twist the two halves in opposite directions to separate. Stab the stone with the point of a sharp knife and lift out of the avocado.
  • Peel, then coarsely chop the avocado halves and place in a food processor or blender with the shallot, stock, soured cream, tomato puree, Tabasco, lime juice, tequila, chopped coriander and salt and pepper. Process until smooth, then taste and add more Tabasco, lime juice and salt and pepper if necessary.
  • Transfer the mixture to a large bowl, cover and chill in the refrigerator for at least 2 hours, or until thoroughly chilled.
  • Divide the soup between 4 chilled serving bowls and serve, topped with a spoonful of soured cream and garnished with extra chopped coriander.


  • 4 ripe avocados
  • 1 shallot or 2 spring onions, finely chopped
  • 850 ml cold chicken or strongly flavored vegetable stock 
  • 150 ml soured cream, plus extra to serve
  • 2 tablespoon tomato puree
  • Few drops of Tabasco sauce, or to taste
  • Juice of 1 lime, or to taste 
  • 1 tablespoon tequila (optional)
  • 1 tablespoon chopped fresh coriander, plus extra to garnish
  • Salt and pepper

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