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Tequila Avocado Soup


  • 4 medium avocados, cut in half, pits removed, and pulp scooped out
  • 2 tablespoons tequila
  • 3 1/2 cups chicken broth
  • 2/3 cup half and half
  • 1 tablespoon finely chopped green onion or scallion
  • 1/2 tablespoon hot sauce
  • Salt to taste

Prep Time:

15 minutes

Cook Time:



Avocado soup with a splash of tequila—a good way to say 'Viva Mexico!’

Why Try? Soup made with tequila? C’mon, that’s something worth trying. Serve with a salad for a light and cool summer supper.

Foodie Byte: Food should be well chilled before the soup is blended.


  1. Place all ingredients, except salt, in a blender or food processor and liquefy until smooth, doing this in two batches if necessary.
  2. Taste for seasoning, add salt and pulse briefly.
  3. Refrigerate one hour before serving.
  4. Garnish with chopped tomatoes, corn and crumbled bacon. Served chilled.

Nutritional Information

Calories 314, Carbohydrates 14g, Cholesterol 15mg, Fat 26g, Fat Calories 238, Fiber 9g, Protein 5g, Saturated Fat 6g, Sodium 855mg. Daily Values: Calcium 61.01mg 6%, Phos 112.49mg 11%, Copper 0.24mg 12%, Zinc 1.14mg 8%, Panto 2.11mg 21%, Biotin 5.63mcg 1877%, Iodine 9.99mcg 7%, Magnesium 43.77mg 11%, Iron 0.88mg 5%, Vitamin B6 21%, Vitamin C 21%, Vitamin B12 2%, Vitamin D 1%, Vit E-a-Toco 9%, Vitamin A 9%. Percent Daily Values are based on a 2,000 calorie diet.