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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|Serving Size: 1 Serving (870g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 11 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 7.9mg||0 %|
|Potassium 926.4mg||24 %|
|Total Carbohydrate 61.2g||18 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 58.1g|
|Protein 4.9g||7 %|
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Calories per serving: 245
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