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Avocado Soup

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Serves 6

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


  1. 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.
  2. 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.
Course: Soup
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