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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. 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.
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