Farm Report

Avocado Soup

Makes 6 servings


  • 1 lb ripe Hass avocados (about 4), peeled and chopped
  • 2 T fresh cilantro, roughly chopped
  • 6 C homemade chicken stock (or low-sodium canned), chilled
  • 1 serrano or jalapeño pepper, seeded, veined and minced
  • 1 C freshly squeezed orange juice (from 2 oranges)
  • 1/4 C tequila, preferably aged
  • Coarse salt to taste
  • 1/2 tsp. grated orange zest
  • 1 watermelon, for serving bowl and garnish


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

Approximate values per serving: 257 calories, 10 g fat, 0 cholesterol, 15 g protein, 35 g carbohydrates, 5 g fiber, 845 mg sodium, 32 percent calories from fat.


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