Avocado Soup

Name: Avocado Soup
Ingredients: 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

9 ingredients

9 steps

Ingredients

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

Directions

1

In a blender, combine avocado, cilantro, 3/4 cup chicken stock, and serrano pepper.
2

Add orange juice, tequila, salt, zest, and remaining 5 1/4 cups chicken stock.
3

Blend until smooth, in 2 batches if necessary.
4

Strain through a sieve.
5

Cut watermelon in 1/2 crosswise.
6

Hollow out one half of the watermelon, forming a tureen.
7

Seed flesh, and cut into 1/2-inch cubes.
8

Pour soup into watermelon, and garnish with watermelon cubes.
9

Reserve remaining 1/2 watermelon for another use.