1. Peel, deseed, and chop avocados. Chill chicken stock. Deseed, vein, and mince jalapenos. Grate orange peel. Chop watermelon into ½ inch cubes.
2. In a blender, combine avocado, cilantro, 1 ½ cup chicken stock, and jalapeno peppers.
4. Add orange juice, tequila, salt, and remaining 10 ½ cups chicken stock. Blend until smooth (2 batches if necessary).
5. Pour soup into serving container. Garnish with watermelon cubes and orange zest.
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