Avocado Soup

Total Time:
35 min
Prep:
35 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 pound Hass avocados (about 4), peeled and chopped
  • 2 tablespoons roughly chopped fresh cilantro leaves
  • 6 cups homemade chicken stock, or low-sodium canned, chilled
  • 1 serrano or jalapeno pepper, seeded and veined, minced
  • 1 cup freshly squeezed orange juice (2 oranges)
  • 1/4 cup tequila, preferably aged
  • Coarse salt
  • 1/2 teaspoon grated orange zest
  • 1 watermelon, for serving
Directions
  • In a blender, combine avocado, cilantro, 3/4 cup chicken stock, and serrano pepper. Add orange juice, tequila, salt, zest, and remaining 5 1/4 cups chicken stock. Blend until smooth, in 2 batches if necessary. Strain through a sieve.

  • Cut watermelon in 1/2 crosswise. Hollow out one half of the watermelon, forming a tureen. Seed flesh, and cut into 1/2-inch cubes. Pour soup into watermelon, and garnish with watermelon cubes. Reserve remaining 1/2 watermelon for another use.


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