Title: Avocado Soup
Categories: None
Yield: 6 Servings

1 lb Hass avocados; chopped,
-(about 4)
2 tb Roughly chopped cilantro
-leaves
6 c Chicken stock; preferably
-homemade, chilled
1 Serrano or jalape=F1o
-pepper; seeded and veined,
-minced
1 c Freshly squeezed orange
-juice; from 2 oranges
1/4 c Tequila; preferably aged
Coarse salt; to taste
1/2 ts Grated orange zest
1 Watermelon

To learn more about avocados, please see the February 1998 issue of MARTHA
STEWART LIVING.

1. In a blender, combine avocado, cilantro, 3/4 cup chicken stock, serrano
or jalape=F1o pepper. Add orange juice, tequila, salt, zest, and remaining
chicken stock. Blend until smooth, in two batches if necessary. Strain
through a sieve.

2. 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.

Sources: Special thanks to Josefina Howard Proprietor Rosa Mexicano
1063 First Avenue New York, NY 10022 212-753-7407 for reservations.

Posted to recipelu-digest by "Valerie Whittle" on Feb
16, 1998