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Ingredients Edit

Garnish Edit

Directions Edit

  1. Place Onion, garlic green peppers in the 4 teaspoon of olive oil cook until soft.
  2. Add the chicken stock and add the avocados season and bring to boil over high heat.
  3. Reduce heat cook for 20 minute, cool to room temperature.
  4. Puree the soup mixture in blender until creamy green.
  5. Keep chilled serve with garnish on top with camarones picadillos.
  6. Place all in a bowl mixture and add lemon juice mix well.
  7. Place 3 tablespoon on top of avocado cold soup for garnish.
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