Cream of Avocado and Tequila Soup
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1 pound (about 2 large) avocados, weighed whole
1 cup freshly squeezed orange juice
1/4 tsp. grated orange peel
2-1/2 Tbsp. tequila
2 small serrano chiles, stemmed, seeded and minced
1/2 tsp. salt
3 Tbsp. fresh cilantro, minced
3 cups unsalted chicken broth
4 cilantro leaves
1/2 tsp. ground cumin
1/2 tsp. paprika
Instructions:
Chill all the ingredients except the salt, cumin and paprika in the refrigerator for several hours before preparing the soup. Cut the avocados in half around the seeds and scoop out the meat. Put it in a blender and add the orange juice, orange peel, tequila, serrano chiles, salt and cilantro, and blend until pureed. Add the chicken broth and blend, until well combined.
Ladle the soup into small bowls or cups. Place a cilantro leaf in the center of each cup or bowl and sprinkle a little cumin on one side and some paprika on the other side, and serve. The soup can be refrigerated for 2-3 hours before serving.
Recipe from El Restaurante Mexicano, Summer 2000, Maiden Name Press.