Recipe: Cream of Avocado and Tequila Soup (served cold)

CREAM OF AVOCADO AND TEQUILA SOUP

1 lb. (about 2 large) avocados, weighed whole
1 cup freshly squeezed orange juice
3 Tbsp. fresh cilantro, minced
2 1/2 Tbsp. tequila
2 small Serrano chiles, stemmed, seeded, and minced
Heaping 1/2 tsp. salt
1/4 tsp. grated orange peel
3 cups unsalted chicken broth
4 cilantro leaves
1/2 tsp. ground cumin
1/2 tsp. paprika

Chill all ingredients except the salt, cumin and paprika in the refrigerator for several hours before preparing the soup.

Cut the avocados in half around the seeds, scoop out the meat, and put it in a blender. Add the orange juice, cilantro, tequila, Serrano chiles, salt, and orange peel; blend until pureed.

Add the chicken broth and blend, until well combined.

Ladle the soup into small bowls or cups. Place a cilantro leaf in the center of each cup or bowl, sprinkle a little cumin on one side and some paprika on the other side, and serve.

The soup can be refrigerated for 2 to 3 hours before serving.

Servings: 4