Directions:
- In a large food processor, combine the avocado, shallot, chicken broth, tomato paste, hot pepper sauce, lime juice and tequila. Reserve a little bit of cilantro for garnish, then put the rest into the processor. Process until smooth. If you have an immersion blender, you may do this in a pot or large bowl. Season with salt and pepper. Transfer to a large bowl, cover and refrigerate for at least 2 hours before serving.
- To serve, divide the soup between four chilled bowls. Top with a dollop of sour cream and a sprig of cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 371.92 Kcal (1557 kJ) | ||
| Calories from fat | 277.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.81g | 47% | |
|---|---|---|---|
| Cholesterol | 2.1mg | 1% | |
| Sodium | 812.34mg | 34% | |
| Potassium | 1332.28mg | 28% | |
| Total Carbs | 25.47g | 8% | |
| Sugars | 5.26g | 21% | |
| Dietary Fiber | 15.22g | 61% | |
| Protein | 5.42g | 11% | |
| Vitamin C | 41.3mg | 69% | |
| Iron | 2.5mg | 14% | |
| Calcium | 58.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 81.35 Kcal (341 kJ) | ||
| Calories from fat | 60.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.74g | 47% | |
|---|---|---|---|
| Cholesterol | 0.46mg | 1% | |
| Sodium | 177.69mg | 34% | |
| Potassium | 291.42mg | 28% | |
| Total Carbs | 5.57g | 8% | |
| Sugars | 1.15g | 21% | |
| Dietary Fiber | 3.33g | 61% | |
| Protein | 1.19g | 11% | |
| Vitamin C | 9mg | 69% | |
| Iron | 0.6mg | 14% | |
| Calcium | 12.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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