Easy Blender Chilled Avocado and Cilantro Soup

It's the time of year for chilled soups! A delicious cream of cilantro soup I had at lunch yesterday inspired me to try to find a recipe. I found several, but this recipe topped them all by adding avocado. It may seem rather decadent, but it's very rich and filling. If you serve it as the main course, at 378 calories per serving it's not too bad. Add grilled or poached shrimp or chicken to the soup for a more hearty meal, and have toasted pita triangles on the side.

This soup really must be refrigerated for at least 2 hours for the flavors to meld, and it should be served cold -- not at room temperature. The amount of Tabasco, lime juice, and cilantro can be adjusted to your taste. Tequila gives another layer of flavor, but it's not necessary.

Easy Blender Chilled Avocado and Cilantro Soup

4 avocados, peeled, pitted, and diced
1 shallot, finely chopped
3 1/2 cups cold chicken broth (or vegetable broth)
2 tablespoons tomato paste (or sundried tomatoes)
1 teaspoon Tabasco sauce (or to taste)
1 tablespoon lime juice (or to taste)
6 tablespoons fresh cilantro, chopped
(1 tablespoon tequila)
salt and white pepper to taste
2 tablespoons sour cream (or fat-free yogurt)

Combine first 8 ingredients in a food processsor, reserving some cilantro for garnish. Process until smooth. Add  salt and pepper. Taste to adjust seasonings. Transfer to a large bowl, cover, and refrigerate for at least 2 hours.

Serve cold with a dollop of sour cream or yogurt, chopped cilantro, and toasted pita bread.