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.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Cold Cucumber Salad

Recipe courtesy of Trisha Yearwood

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Snow Pea and Avocado Slaw

Recipe courtesy of Food Network Kitchen

Neely's Chickpea, Ham and Swiss Chard Soup

Recipe courtesy of The Neelys

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Sopa de Ajo (Garlic Soup)

Recipe courtesy of Pilar Sanchez

Sopa de Milho Corn Soup

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Calabaza Soup: Sopa de Calabaza

Recipe courtesy of Alex Garcia

Sopa de Hortela Mint Soup

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.