|
Ingredients |
1 1/2 lb Avocados
2 1/2 cup Stock chicken
1/2 cup buttermilk
1 tbsp lemon juice
1/2 tsp lemon peel, grated
1 garlic cloves, crushed
1/2 lb Shrimp
|
|
|
|
|
|
Method:
1. Peel, pit, and cube avocados. Puree in blender or
food processor. Add stock, buttermilk, lemon juice, peel, and garlic and
process until smooth.
2. Salt and pepper to taste. Cover and refrigerate
until well chilled.
3. Rinse and drain shrimp. Ladle soup into chilled
bowls and garnish with shrimp and parsley.
4. Serve with a wedge of lemon.
|
|
|
|
|
|
