Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 2 Tbsp. finely-minced coriander leaves
- 1 x serrano chili seeded, chopped
- 1 c. fresh orange juice
- 1/2 tsp freshly-grated orange zest
- 1/4 c. Tequila
- 2 c. cool chicken broth
- 2 x California avocados - (abt 1 lb) pitted, peeled,
- Â Â and coarsely minced
- Â Â Salt to taste
- Â Â Freshly-grnd white pepper to taste
- 2 c. minced peeled seeded watermelon for garnish
Direcciones
- In a blender blend coriander and serrano with 1/4 c. orange juice till mix forms a smooth paste. Add in remaining 3/4 c. orange juice, zest, Tequila, broth, and avocados and blend till smooth. Pour mix through a coarse sieve into a large bowl and add in white pepper and salt to taste. Refrigeratesoup, covered, 2 hrs, or possibly till cool.
- Serve soup topped with watermelon.
- This recipe yields 8 c..
- Yield: 8 c.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1144g | |
| Calories 1185 | |
| Calories from Fat 699 | 59% |
| Total Fat 80.51g | 101% |
| Saturated Fat 13.9g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 853mg | 36% |
| Potassium 2857mg | 82% |
| Total Carbs 69.02g | 18% |
| Dietary Fiber 25.0g | 83% |
| Sugars 22.85g | 15% |
| Protein 35.89g | 57% |
