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.