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Avocado Soup with Josefina

1 lb Hass avocados; chopped
2 tb Chopped cilantro leaves
6 c Chicken stock; chilled
1 Serrano or jalapeno pepper; seeded, veined, And minced
1 c Fresh orange juice
1/4 c Tequila; preferably aged
Coarse salt; to taste
1/2 ts Grated orange zest
1 Watermelon


In a blender, combine avocado, cilantro, 3/4 cup chicken stock, serrano or jalapeno pepper. Add orange juice, tequila, salt, zest, and remaining chicken stock. Blend until smooth, in two batches if necessary. Strain through a sieve. Cut watermelon in half crosswise and hollow out, forming a tureen. Seed watermelon and cut into 1/2-inch cubes. Pour soup into watermelon and garnish with watermelon cubes, reserving remaining watermelon for another use. Makes 6 servings.




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