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Recipe Name: Avocado Soup With Josefina Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Pound(s) Hass avocados, chopped
2 Tablespoon(s) Chopped cilantro leaves
6 Cup(s) Chicken stock, chilled
1 Serrano or jalapeno pepper
seeded veined
and minced
1 Cup(s) Fresh orange juice
1/4 Cup(s) Tequila, preferably aged
Coarse salt, to taste
1/2 Teaspoon(s) Grated orange zest
1 Watermelon
Directions:
1063

In a blender, combine avocado, cilantro, 3/4 cup chicken stock,
serrano or jalapeno pepper. Add orange juice, tequila, salt, zest, and
remaining chicken stock. Blend until smooth, in two batches if
necessary. Strain through a sieve. Cut watermelon in half crosswise
and hollow out, forming a tureen. Seed watermelon and cut into
1/2-inch cubes. Pour soup into watermelon and garnish with watermelon
cubes, reserving remaining watermelon for another use. Makes 6
servings. Source: "Martha Stewart Living - (www.marthastewart.com)"
S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per
serving: 282 Calories (kcal); 4g Total Fat; (10% calories from fat);
6g Protein; 59g Carbohydrate; 0mg Cholesterol; 2163mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 0 Fat;
0 Other Carbohydrates Recipe by: Recipe from Josefina Howard,
Proprietor; Rosa Mexicano; Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 331
Calories From Fat: 37
Total Fat: 4.1g
Cholesterol: 7.2mg
Sodium: 400.5mg
Potassium: 1186.6mg
Carbohydrates: 69.7g
Fiber: 3.2g
Sugar: 54g
Protein: 11g


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