Avocado Soup with Radishes and Cilantro Cream
INGREDIENTS:
1 lb Hass avocados; chopped,
-(about 4)
2 tb Roughly chopped cilantro
-leaves
6 c Chicken stock; preferably
-homemade, chilled
1 Serrano or jalape=F1o
-pepper; seeded and veined,
-minced
1 c Freshly squeezed orange
-juice; from 2 oranges
1/4 c Tequila; preferably aged
Coarse salt; to taste
1/2 ts Grated orange zest
1 Watermelon
1 lb Hass avocados; chopped,
-(about 4)
2 tb Roughly chopped cilantro
-leaves
6 c Chicken stock; preferably
-homemade, chilled
1 Serrano or jalape=F1o
-pepper; seeded and veined,
-minced
1 c Freshly squeezed orange
-juice; from 2 oranges
1/4 c Tequila; preferably aged
Coarse salt; to taste
1/2 ts Grated orange zest
1 Watermelon
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.
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.