| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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" <catspaw@inetnow.net> on Feb 16, 1998
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