Cream of Avocado & Tequila Soup
Serves 4
1 lb. (about 2 large) avocados, weighed whole
1 cup freshly squeezed orange juice
1/4 tsp grated orange peel
2 1/2 TBS tequila
2 sm. serrano chiles, stemmed, seeded, and minced
1/2 Heaping tsp salt
3 TBS fresh cilantro, minced
3 cups unsalted chicken broth
4 cilantro leaves
1/2 tsp ground cumin
1/2 tsp paprika
Chill all ingredients except the
salt, cumin and paprika in the
refrigerator for several hours
before preparing the soup.
Cut the avocados in half around
the seeds, scoop out the meat,
and put it in a blender.
Add the orange juice, orange peel,
tequila, serrano chiles, salt, and
cilantro, and blend until pureed.
Add the chicken broth and blend,
until well combined.
Ladle the soup into small bowls or cups.
Place a cilantro leaf in the center of
each cup or bowl, sprinkle a little
cumin on one side and some paprika on
the other side, and serve.
The soup can be refrigerated for 2 to 3
hours before serving.
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