This is one of our most popular soups. It is a chilled soup that we serve in late summer, early fall, and it's absolutely delicious.
Chilled Avocado Cilantro Soup 
(6
Servings)
6 avocados - peeled, pitted and roughly chopped
One and a half - 2 shallots, finely chopped
Three cans (45 oz) /1 Large can of very cold Chicken or
Vegetable Broth
3-4 tablespoons tomato paste
One and a half teaspoons hot pepper sauce (e.g. Tabasco)
Pinch of Dried Ancho
Juice of one Lime
3 tablespoons chopped fresh Cilantro
Kosher Salt and White Pepper to taste
Sour Cream
Combine the avocado, shallot, cilantro,
tomato paste, hot pepper sauce, and lime juice in a large bowl. Add a small
amount (about one quarter cup) of chicken broth .Blend in a food processor until
everything is combined, then add remaining chicken broth and blend until
smooth. Season to taste with salt and white pepper. Transfer
to a large bowl, cover and refrigerate for at least 1 hour before serving.
Place your serving bowls in the freezer
about one hour before serving. When
ready, remove bowls and soup. Put soup in frozen bowls. This will create a sort
of frozen custard on bottom of bowl. Top each serving with a spoonful of sour
cream and garnish with fresh cilantro. Serve immediately.
Pair with Sauvignon Blanc, or a dry
Riesling.
The
Wine Cellar Bistro,
Brian
Montgomery, Chef and Owner