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.
Contributor: Silverio Fuentes
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