(Cold Avocado Soup)
Recipe information
Yield
Makes about 8 cups
Ingredients
2 tablespoons finely chopped coriander 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 California avocados (about 1 pound), pitted, peeled and chopped coarse
white pepper to taste
Garnish: 2 cups chopped, peeled seeded watermelon
Preparation
Step 1
In a blender, blend coriander 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 and add white pepper and salt to taste.
Step 2
Chill soup, covered, 2 hours, or until cold.
Step 3
Serve topped with watermelon.
