| 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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