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Recipes
Tex Mex
Soup & Stews
Avocado Soup & Stew

James's Avocado Shrimp Soup

1 1/2 lb Avocados
2 1/2 cup Stock, chicken
1/2 cup Buttermilk
1 tbl Lemon juice
1/2 tsp Lemon peel, grated
1 lrg Garlic cloves, crushed
1/2 lb Shrimp

 Method :
Peel, pit, and cube avocados. Puree in blender or food processor. Add stock, buttermilk, lemon juice, peel, and garlic and process until smooth.
Salt and pepper to taste. Cover and refrigerate until well chilled.
Rinse and drain shrimp. Ladle soup into chilled bowls and garnish with shrimp and parsley. Serve with a wedge of lemon.