Sopa de aguacate (cold avocado soup)

Yield: 1 servings

Measure Ingredient
2 tablespoons Finely chopped coriander leaves
1 \N Serrano chili; seeded and minced
1 cup Fresh orange juice
½ teaspoon Freshly grated orange zest
¼ cup Tequila
2 cups Cold chicken broth
2 \N California avocados; (about 1 pound),
\N \N ; pitted, peeled, and
\N \N ; chopped coarse
\N \N White pepper to taste
2 cups Chopped peeled seeded watermelon

FOR GARNISH

In a blender blend coriander and serrano with ¼ cup orange juice until mixture forms a smooth paste. Add remaining ¾ 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.

Chill soup, covered, 2 hours, or until cold.

Serve soup topped with watermelon.

Yield: 8 cups

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9189 Converted by MM_Buster v2.0l.

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