Bayou - here's Drunken Avocado Soup from Rosa Mexicana Restaurant, NYC
(Serves 6)
1 pound Hass avocados, chopped (about 4)
2 tablespoons roughly chopped cilantro leaves
6 cups chicken stock, preferably homemade, chilled
1 serrano or jalapeño pepper, seeded and veined, minced
1 cup freshly squeezed orange juice, from 2 oranges
1/4 cup tequila, preferably aged
Coarse salt, to taste
1/2 teaspoon grated orange zest
1 watermelon
1. In a blender, combine avocado, cilantro, 3/4 cup chicken stock, serrano or jalapeño pepper. Add orange juice, tequila, salt, zest, and remaining chicken stock. Blend until smooth, in two batches if necessary. Strain through a sieve.
2. 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.
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Here's another version of Drunken Avocado Soup
1/2 cup tightly packed fresh cilantro leaves
1 jalapeno pepper stemmed, seeded, and coarsely chopped
1/2 cup lemon juice
1/4 cup tequila
One 15-ounce can chicken broth, fat skimmed from top
2 ripe avocados (about 1 pound), peeled, pitted, and coarsely chopped
1/2 teaspoon salt, or to taste
4 lemon wedges (optional)
1 small tomato (optional), cut into 1/4-inch dice
1. Place the cilantro and jalapeno in a blender or the work bowl of a food processor. Process until finely chopped, scraping down the sides of the bowl once or twice as necessary.
2. Add the lemon juice, tequila, chicken broth, avocados and salt, and process until smooth. Refrigerate the soup until it is well chilled, about 1 hour. (It can be refrigerated up to 6 hours until ready to serve.)
3. Ladle the soup into 6 serving bowls and garnish each bowl with a lemon wedge and a tablespoon or two of chopped tomato, if desired. Serve immediately.
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I also have Zarela Martinez's Drunken Chicken recipe. Interested?