Avocado Soup

• 1 pound Hass avocados (about 4), peeled and chopped
• 2 tablespoons roughly chopped fresh cilantro leaves
• 6 cups homemade chicken stock, or low-sodium canned, chilled
• 1 serrano or jalapeno pepper, seeded and veined, minced
• 1 cup freshly squeezed orange juice (2 oranges)
• 1/4 cup tequila, preferably aged
• Coarse salt
• 1/2 teaspoon grated orange zest
• 1 watermelon, for serving

1. In a blender, combine avocado, cilantro, 3/4 cup chicken stock, and serrano pepper.
2. Add orange juice, tequila, salt, zest, and remaining 5 1/4 cups chicken stock.
3. Blend until smooth, in 2 batches if necessary.
4. Strain through a sieve.
5. Cut watermelon in 1/2 crosswise.
6. Hollow out one half of the watermelon, forming a tureen.
7. Seed flesh, and cut into 1/2-inch cubes.
8. Pour soup into watermelon, and garnish with watermelon cubes.
9. Reserve remaining 1/2 watermelon for another use.

avocados, cilantro, chicken, serrano, freshly squeezed orange juice, tequila, salt, orange zest, watermelon

Taken from www.foodnetwork.com/recipes/avocado-soup-recipe2.html (may not work)