Cold Avocado-Tequila Soup

Love avocados but cannot stomach the thought of another helping of Guacamole?

This is a great alternative that makes for a great summertime meal. The soup is rich and refreshing with the tequila providing a "nice edge" to the avocado puree.

For this recipe avoid over blending or over processing. The recipe can be made up to 6 hours before you are ready to serve - keep refrigerated. Recipe will yield four servings.

Ingredients:

• 2 ripe avocados, peeled, pitted, and coarsely chopped
• 1 jalapeno pepper, stemmed, seeded, and coarsely chopped
• 1 can chicken broth (15 oz), fat skimmed from top
• 1/2 cup tightly packed fresh cilantro leaves
• 1/2 cup lemon juice
• 1/4 cup tequila
• 1/2 tsp salt, or to taste
• 4 lemon wedges (optional)
• 1 small tomato (optional), cut into 1/4 inch dices

Process:

1. Place the cilantro and jalapeno in a blender or a food processor
   
   
2. Process until finely chopped, scraping down the sides as necessary
   
   
3. Add the lemon juice, tequila, chicken broth, avocados, and salt and process until smooth
   
   
4. Refrigerate the soup until it is well chilled (about 60 mins)
   
   
5. Ladle the soup into serving bowls
   
   
6. If desired, garnish each bowl with a lemon wedge and a tablespoon of chopped tomato