1/2 cup tightly packed fresh cilantro leaves
1 jalapeno pepper, stemmed, seeded and coarsely chopped
1/2 cup lemon juice
1/4 cup tequila
1 (15 ounce) can chicken broth, fat skimmed from top
2 ripe avocados (about 1 pound), peeled, pitted and coarsely chopped
1/2 teaspoon salt, or to taste
4 lemon wedges (optional)
1 small tomato (optional), cut into 1/4-inch dice

Place the cilantro and jalapeno in a blender or the work bowl of a food processor. Process until finely chopped, scraping down the sides of the bowl once or twice as necessary.

Add the lemon juice, tequila, chicken broth, avocados and salt, and process until smooth. Refrigerate the soup until it is well chilled, about 1 hour. (This soup can be refrigerated up to 6 hours until ready to serve.)

Ladle the soup into 6 serving bowls and garnish each bowl with a lemon wedge and a tablespoon or two of chopped tomato, if desired. You may also add a dollop of sour cream. Serve immediately.