Avocado Soup


  • 1 pound Hass avocados (about 4), peeled and chopped
  • 2 tablespoons roughly chopped fresh cilantro leaves
  • 6 cups homemade chicken stock, or low-sodium canned, chilled
  • 1 serrano or jalapeno pepper, seeded and veined, minced
  • 1 cup freshly squeezed orange juice (2 oranges)
  • 1/4 cup tequila, preferably aged
  • Coarse salt
  • 1/2 teaspoon grated orange zest
  • 1 watermelon, for serving


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