This cold guacamole soup is perfect for a hot day. All the ingredients are mixed in a blender. It tastes best after chilling in the refrigerator for at least 1 hour so flavors can meld. [Recipe originally submitted to]


Recipe Summary

15 mins
1 hr
1 hr 15 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine avocado, chicken stock, heavy cream, jalapeno pepper, lime juice, tequila, salt, and pepper in a blender; blend until smooth. Pour into a container, cover, and refrigerate for at least 1 hour.

  • Stir in tomatoes and fresh cilantro before serving.

Cook's Note:

If the soup is too thick, you can add more chicken stock.

Nutrition Facts

281 calories; protein 2.8g; carbohydrates 10.1g; fat 26.1g; cholesterol 54.5mg; sodium 162.9mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
I hate to do this but as written this is not even edible. I'll start by saying that I am very familiar in cooking with tequila and use it quite often. I made this exactly as written and let it chill in the refrigerator overnight. I like all of the ingredients in this and truly expected to like it but the problem was in the tequila. It is so strong that it was like a punch in the face. It is all you can taste and the aftertaste is not pleasant either. It is left "raw" in this recipe and it really needs cooked down. For the record I used a very high quality tequila straight out of Mexico. Avocados are expensive in my area so I will add things and make this work but as written this is not good. Sorry. Read More