Avocado Soup

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  • Level: Easy
  • Total: 35 min
  • Prep: 35 min
  • Yield: 6 servings
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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


  1. 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.
  2. 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.