- 2 cups mashed avocado, packed
- 1 cup chicken stock
- 1 cup heavy whipping cream
- 1 jalapeno pepper, seeded and deveined
- 1 lime, juiced
- 1 fluid ounce tequila
- salt and freshly ground black pepper to taste
- 2 large Roma tomatoes, seeded and finely chopped
- 1/4 cup chopped fresh cilantro
- 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.
10/19/2019
recipepes.com
cold guacamole soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
