Avocado Soup

Makes 6 servings

Ingredients

• 1 lb ripe Hass avocados (about 4), peeled and chopped
• 2 T fresh cilantro, roughly chopped
• 6 C homemade chicken stock (or low-sodium canned), chilled
• 1 serrano or jalapeño pepper, seeded, veined and minced
• 1 C freshly squeezed orange juice (from 2 oranges)
• 1/4 C tequila, preferably aged
• Coarse salt to taste
• 1/2 tsp. grated orange zest
• 1 watermelon, for serving bowl and garnish

Directions

1. In a blender, combine avocado, cilantro,  3/4 cup chicken stock, and serrano pepper. Add orange juice, tequila, salt, orange zest and remaining 5 1/4 cups chicken stock. Blend until smooth, in two batches if necessary. Strain through a sieve.
2. Cut watermelon in half crosswise. Hollow out half of the watermelon, forming a tureen. Remove seeds from the scooped-out watermelon flesh and cut the flesh into half-inch cubes. Pour soup into watermelon and garnish with watermelon cubes. Reserve remaining half of watermelon for another use.

recipe from: The Arizona Republic, 1/17/04