(Cold Avocado Soup)

Makes about 8 cups.

INGREDIENTS

  • 2 tablespoons finely chopped coriander leaves
  • 1 serrano chile, seeded and minced (wear rubber gloves)
  • 1 cup fresh orange juice
  • 1/2 teaspoon freshly grated orange zest
  • 1/4 cup tequila
  • 2 cups cold chicken broth
  • 2 california avocados (about 1 pound), pitted, peeled and chopped coarse
  • white pepper to taste
    garnish: 2 cups chopped, peeled seeded watermelon

    DIRECTIONS

    In a blender, blend coriander and serrano with 1/4 cup orange juice until mixture forms a smooth paste. Add remaining 3/4 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 topped with watermelon.