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1 lb ripe Hass avocados (about 4), peeled and chopped |
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2 T fresh cilantro, roughly chopped |
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6 C homemade chicken stock (or low-sodium canned), chilled |
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1 serrano or jalapeño pepper, seeded, veined and minced |
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1 C freshly squeezed orange juice (from 2 oranges) |
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1/4 C tequila, preferably aged |
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Coarse salt to taste |
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1/2 tsp. grated orange zest |
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1 watermelon, for serving bowl and garnish |
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In a blender, combine avocado, cilantro, 3/4 cup chicken stock, and serrano pepper. Add orange juice, tequila, salt, orange zest and remaining 5 1/4 cups chicken stock. Blend until smooth, in two batches if necessary. Strain through a sieve. |
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Cut watermelon in half crosswise. Hollow out half of the watermelon, forming a tureen. Remove seeds from the scooped-out watermelon flesh and cut the flesh into half-inch cubes. Pour soup into watermelon and garnish with watermelon cubes. Reserve remaining half of watermelon for another use. |
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| | Approximate values per serving: 257 calories, 10 g fat, 0 cholesterol, 15 g protein, 35 g carbohydrates, 5 g fiber, 845 mg sodium, 32 percent calories from fat. |
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recipe from: The Arizona Republic, 1/17/04
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