Sopa de aguacate (cold avocado soup)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Finely chopped coriander leaves |
| 1 | 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 | California avocados; (about 1 pound), | |
| ; pitted, peeled, and | ||
| ; chopped coarse | ||
| White pepper to taste | ||
| 2 | cups | Chopped peeled seeded watermelon |
Directions
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.