| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
|
6 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted
for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 282 Calories (kcal); 4g Total Fat; (10% calories from
fat); 6g Protein; 59g Carbohydrate; 0mg Cholesterol; 2163mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 0
Fat; 0 Other Carbohydrates
Recipe by: Recipe from Josefina Howard, Proprietor; Rosa Mexicano;
1063
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