Serves: 10
Total Calories: 65
1. Peel, deseed, and chop avocados. Chill chicken stock. Deseed, vein, and mince jalapenos. Grate orange peel. Chop watermelon into ½ inch cubes.
2. In a blender, combine avocado, cilantro, 1 ½ cup chicken stock, and jalapeno peppers.
3. Blend.
4. Add orange juice, tequila, salt, and remaining 10 ½ cups chicken stock. Blend until smooth (2 batches if necessary).
5. Pour soup into serving container. Garnish with watermelon cubes and orange zest.
6. Serve.
This Tequila Avocado Soup recipe is from the Cook'n in College Cookbook. Download this Cookbook today.
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