Drunken Avocado Soup Shot


Preparation info

  • Difficulty


  • For


    small shot glasses

Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

A small shot of soup (hot or cold) is often a fun change of pace, whenever you serve several different snacks. It is also a good way to get rid of leftover soup. Make sure to season regular soup (the one from last night), as such a small glass has to make an impression!


  • 2 ripe avocados, quartered, peeled and pitted
  • 75 ml ( fl oz/ cup) milk
  • 250 ml (9 fl oz/1 cup) chicken stock
  • juice of ½ lemon
  • 1 diced shallot
  • 1 tsp Tabasco sauce, to taste
  • 1–2 tbsp good quality sherry
  • 2 tbsp sour cream, slightly beaten
  • some chive sprigs, finely chopped
  • pinch of ground paprika


Place the avocados in a blender or food processor and purée with the milk and stock, lemon juice, shallot, Tabasco and sherry. Taste to check if it needs more salt and pepper and place the soup in the refrigerator to fully cool for at least 4 hours. Serve in small shot glasses topped with a teaspoon sour cream, plenty of chives and ground paprika.