Cold Avocado Soup
Ingredients
- 1 medium chopped onion
- 2 cloves garlic minced
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 4 teaspoon of olive oil
- 4 small ripe avocados peeled and chopped
- 2 quarts chicken stock
- ½ cup of green bell peppers chopped
- salt pepper to taste
- For garnish
- camarones picadillos
- Pico de gallo with dice shrimp cilantro leaves
- 2 large ripe tomatoes chopped
- ½ onion chopped fine
- 1 chili chopped fine
- 1 cove garlic chopped fine
- 2 cups of cook shrimp dice
- 4 teaspoons of lemon juice
- ¼ teaspoon coarsely ground black pepper corns
- salt to taste
- ½ teaspoon of celery salt 1 sprig of chopped cilantro or 3 culantro leaves
Directions
Place onion, garlic green peppers in the 4 teaspoon of olive oil cook until soft. Add the chicken stock and add the avocados season and bring to boil over high heat. Reduce heat cook for 20 minute, cool to room temperature. Puree the soup mixture in blender until creamy green. Keep chilled serve with garnish on top with camarones picadillos. Place all in a bowl mixture and add lemon juice mix well. Place 3 tablespoon on top of Avocado cold soup for garnish.
Recipe sent by: Cristino Alicea from Florida.
My Favorite Recipe Book
Find recipes like this and more in the recipe book Puerto Rican Cookery by Carmen Aboy Valldejuli. My mother gave me this recipe book on my 18th birthday and it has been my staple recipe book ever since.
