| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | California | Cklive12 | 1 | Servings |
INGREDIENTS
| 2 | T | Finely chopped coriander |
| leaves | ||
| 1 | Serrano chili, seeded and | |
| minced | ||
| 1 | c | Fresh orange juice |
| 1/2 | t | Freshly grated orange zest |
| 1/4 | c | Tequila |
| 2 | c | Cold chicken broth |
| 2 | California avocados, about | |
| 1 pound | ||
| pitted peeled and | ||
| chopped coarse | ||
| White pepper to taste | ||
| 2 | c | Chopped peeled seeded |
| watermelon |
INSTRUCTIONS
In a blender blend coriander and serrano with 1/4 cup orange juice until mixture forms a smooth paste. Add remaining 3/4 cup orange juice, zest, Tequila, broth, and avocados and blend until smooth. Pour mixture through a coarse sieve into a large bowl and add white pepper and salt to taste. Chill soup, covered, 2 hours, or until cold. Serve soup topped with watermelon. Yield: 8 cups Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9189 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1749
Calories From Fat: 650
Total Fat: 76.4g
Cholesterol: 58.8mg
Sodium: 1102.7mg
Potassium: 5171.4mg
Carbohydrates: 234g
Fiber: 37.5g
Sugar: 161.9g
Protein: 37.3g