(Cold Avocado Soup)

　　

Ingredients

Makes about 8 cups

　　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

　　

Step 1

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.

　　

Step 2

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

　　

Step 3

Serve topped with watermelon.