Ingredients

• 2 tablespoons finely chopped coriander leaves
• 1 serrano chili, seeded and minced
• 1 cup fresh orange juice
• 1/2 teaspoon freshly grated orange zest
• 1/4 cup Tequila
• 2 cups cold chicken broth
• 2 California avocados (about 1 pound), pitted, peeled, and chopped coarse
• White pepper to taste
• 2 cups chopped peeled seeded watermelon

Browse by ingredient

Instructions

1. 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.
2. Serve soup topped with watermelon