Cold Avocado Soup: Sopa De Aguacate

Recipe courtesy Rosa Mexicana, NYC

Show: Sara's SecretsEpisode: All About Avocadoes and Pineapples

Rated 5 stars out of 5
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Total Time:
2 hr 15 min
Prep
15 min
Inactive
2 hr 0 min
Yield:
about 8 cups
Level:
Easy
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Ingredients

  • 2 tablespoons finely chopped cilantro leaves
  • 1 serrano chile, seeded and minced (wear rubber gloves)
  • 1 cup fresh orange juice
  • 1/2 teaspoon freshly grated orange zest
  • 1/4 cup tequila
  • 2 cups cold chicken broth
  • 2 Mexican avocados (about 1 pound), pitted, peeled and chopped coarse
  • Kosher salt and white pepper
  • Garnish: 2 cups chopped, peeled seeded watermelon (optional)

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.

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Newest Ratings and Reviews

Read all 1 reviews

  • on September 12, 2004

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    This is easy and quick. With orange juice as a base, it is a cross between a smoothie and a soup. Very good on a summer day.

    people found this review Helpful.
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