Try this Avocado Soup recipe, or contribute your own. "Chicken" and "Avocados" are two of the tags cooks chose for Avocado Soup.
Yield: 6 Servings Ready in 1 hours
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Avocado Soup Preparation
To learn more about avocados, please see the February 1998 issue of MARTHA STEWART LIVING. 1. In a blender, combine avocado, cilantro, 3/4 cup chicken stock, serrano or jalape=F1o pepper. Add orange juice, tequila, salt, zest, and remaining chicken stock. Blend until smooth, in two batches if necessary. Strain through a sieve. 2. 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. Sources: Special thanks to Josefina Howard Proprietor Rosa Mexicano 1063 First Avenue New York, NY 10022 212-753-7407 for reservations. Posted to recipelu-digest by "Valerie Whittle"
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