Sopa de Aguacate (Mexican Avocado Soup)

• 2 jalapeño chiles, seeded and minced
• 1 cup fresh orange juice
• 1/2 teaspoon freshly grated orange zest
• 1/4 cup tequila
• 2 cups cold chicken broth
• 2 avocados (about 1 pound)
• Salt and freshly milled pepper to taste
• 2 tablespoons finely chopped cilantro
• 2 corn tortillas, cut in 1 inch squares
• 2 tablespoons corn oil

METHOD

Put jalapeno and 1/4 cup orange juice in a food processor and process to make a paste.

Coarsely chop avocados. Put in blender with remaining orange juice, zest, tequila and broth.  Process on high until smooth.

Pour mixture through a coarse sieve into a large bowl and add pepper and salt to taste.  Blend in cilantro.  Chill soup, covered, 2 hours, or until cold.

While chilling, heat corn oil in heavy-bottomed skillet.  When at the smoking point, fry tortilla pieces until golden and crisp.  Remove with slotted spoon and drain on paper towels.

To serve, sprinkle tortilla squares over soup when ready to serve.

Serves: 4

Contributor: Silverio Fuentes

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