Avocado Soup
6 servings
30 minutes
Avocado soup is a refined dish with a delicate balance of freshness, creamy texture, and citrusy zest. This culinary masterpiece incorporates elements of modern European cuisine while blending exotic notes of Mexican ingredients. The tender avocado combined with chicken broth creates a velvety base enhanced by the brightness of orange juice and the sharpness of tequila. The heat from serrano pepper adds a passionate accent, while cilantro brings freshness. The most unexpected element is watermelon—its juicy cubes not only garnish but also refresh the soup, adding lightness and fruity sweetness. Serving the soup in a watermelon bowl transforms it from just a dish into a work of art, perfect for summer evenings and gourmet tastings.
1
In a blender, mix avocado, cilantro, ¾ cup of chicken broth, and serrano pepper. Add orange juice, tequila, salt, orange zest, and the remaining 5 ¼ cups of chicken broth. Blend until smooth, dividing into two batches if necessary. Strain through a sieve.
- Avocado: 4 pieces
- Chopped cilantro (coriander): 2 tablespoons
- Chicken broth: 6 glasss
- Chile Serrano: 1 piece
- Orange juice: 1 glass
- Tequila: 0.3 glass
- Salt: to taste
- Orange zest: 0.5 teaspoon
- Chicken broth: 6 glasss
2
Cut the watermelon in half across. Extract the flesh from one half of the watermelon to create a soup bowl. Remove the seeds from the flesh and cut it into 1.2 cm cubes. Pour the soup into the watermelon bowl and top with cubes of watermelon flesh. Set aside the remaining half of the watermelon for later use.
- Watermelon: 1 piece