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.

IDEAS YOU'LL LOVE

Sopa de Mariscos: Seafood Stew/Soup, Using a Sofrito

Recipe courtesy of Michelle Bernstein

Bean with Bacon Soup

Recipe courtesy of Ree Drummond

Pico de Gallo

Recipe courtesy of Ree Drummond

Chocolate Pots de Creme

Recipe courtesy of Alex Guarnaschelli

Avocado Toast Three Ways

Recipe courtesy of Bobby Flay

Winter Squash Soup

Recipe courtesy of Ina Garten

Grilled Salmon and Pineapple with Avocado Dressing

Recipe courtesy of Giada De Laurentiis

Avocado Deviled Eggs

Recipe courtesy of Katie Lee

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking