Servings
6 s
Ingredients
- 1 pound Hass avocados; chopped, (about 4)
- 2 tablespoons Roughly chopped cilantro leaves
- 6 cups Chicken stock; preferably homemade, chilled
- 1 Serrano or jalape=F1o pepper; seeded and veined, minced
- 1 cup Freshly squeezed orange juice; from 2 oranges
- 1/4 cup Tequila; preferably aged
- Coarse salt; to taste
- 1/2 teaspoon Grated orange zest
- 1 Watermelon
Directions
- To learn more about avocados, please see the February 1998 issue of MARTHA STEWART LIVING.
- 1. In a blender, combine avocado, cilantro, 3/4 cup chicken stock, serrano or jalape=F1o pepper.
- Add orange juice, tequila, salt, zest, and remaining chicken stock.
- Blend until smooth, in two batches if necessary.
- Strain through a sieve.
- 2. Cut watermelon in half crosswise and hollow out, forming a tureen.
- Seed watermelon and cut into 1/2-inch cubes.
- Pour soup into watermelon and garnish with watermelon cubes, reserving remaining watermelon for another use.
- Sources: Special thanks to Josefina Howard Proprietor Rosa Mexicano 1063 First Avenue New York, NY 10022 212-753-7407 for reservations.
- Posted to recipelu-digest by “Valerie Whittle”
- net> on Feb 16, 1998