Recipe courtesy of Rosa Mexicano
Total:
2 hr 15 min
Active:
15 min
Yield:
about 8 cups
Level:
Easy

Ingredients

Directions

In a blender, blend cilantro and serrano with 1/4 cup orange juice until mixture forms a smooth paste. Add remaining 3/4 cup orange juice, zest, tequila, broth and avocados and blend until smooth. Pour mixture through a coarse sieve into a large bowl. Season with salt and pepper.

Chill soup, covered, 2 hours, or until cold.

Serve topped with watermelon.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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