Ingredients

• 2 tablespoons finely chopped cilantro leaves
• 1 serrano chile, seeded and minced (wear rubber gloves)
• 1 cup fresh orange juice
• 1/2 teaspoon freshly grated orange zest
• 1/4 cup tequila
• 2 cups cold chicken broth
• 2 Mexican avocados (about 1 pound), pitted, peeled and chopped coarse
• Kosher salt and white pepper
• Garnish: 2 cups chopped, peeled seeded watermelon (optional)

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Instructions

1. In a blender, blend cilantro 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. Season with salt and pepper.
2. Chill soup, covered, 2 hours, or until cold.
3. Serve topped with watermelon.