Bid farewell to Summer

The bright colors of this cool soup remind me of the summer holiday. Enjoy this easily prepared appetizer with fresh, crusty bread. Now that summer is almost over reminisce once more before fall arrives.

Ingredients (serves 6 as an appetizer):
1 pound (2) Hass avocados
4 cups chilled chicken stock, home-made or cubes
1 cup freshly squeezed orange juice from 2 to 3 oranges
1/2 teaspoon grated orange zest
seedless watermelon
2 tablespoons roughly chopped cilantro leaves
1 minced serrano jalapeño, seeded and veined
1/8 cup tequila
salt to taste
Fresh crusty bread

Preparations:
Earlier: Prepare chicken stock, let cool.

Chef One:
Peel avocados, mince serrano pepper, and chop cilantro.

Chef Two:
Zest oranges and measure orange juice.
Combine avocado, cilantro,serrano pepper, and 3/4 cup of chicken stock and blend until smooth.
Add orange juice, half of the orange zest, tequila, and the remaining chicken broth. Season to taste.

Chef One:
Cut watermelon into about 1" cubes..

Chef Two:
Ladle the soup into soup bowls and add watermelon cubes. Decorate with orange zest! 

Bon Appetit!