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A refreshingly sweet and spicy soup.
|4 Hass avocados, peeled and chopped|
|2 tablespoons fresh cilantro, roughly chopped|
|6 cups low-sodium chicken stock, chilled|
|1 jalapeño pepper, seeded, veined and minced|
|1 cup freshly squeezed orange juice, from 2 oranges|
|1/4 cup tequila, preferably aged|
|1 watermelon, for serving bowl and garnish|
|1/2 tsp. orange zest, grated|
- In a blender, combine avocado, cilantro, 3/4 cup chicken stock, and serrano pepper. Add orange juice, tequila, salt, orange zest and remaining 5.25 cups chicken stock. Blend until smooth, in two batches if necessary. Strain through a sieve.
- 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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