Difference between revisions of "Cold Avocado Soup"

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* 1 sprig of chopped [[cilantro]] or 3 [[culantro]] leaves
 
* 1 sprig of chopped [[cilantro]] or 3 [[culantro]] leaves
  
== Directions ==
+
== Procedures ==
 
# Place [[Onion]], [[garlic]] [[green bell pepper|green peppers]] in the 4 teaspoon of [[olive oil]] cook until soft.
 
# Place [[Onion]], [[garlic]] [[green bell pepper|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.
 
# Add the [[chicken stock]] and add the avocados season and bring to boil over high heat.
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# Place 3 tablespoon on top of [[avocado]] cold soup for garnish.
 
# Place 3 tablespoon on top of [[avocado]] cold soup for garnish.
  
[[Category:Puerto Rican Soups]]
+
[[Category:Puerto Rican cuisine]]
 +
[[Category:Soup Recipes]]
 
[[Category:Avocado Recipes]]
 
[[Category:Avocado Recipes]]
[[Category:Chicken stock and broth Recipes]]
+
[[Category:Broth Recipes]]
 
[[Category:Green bell pepper Recipes]]
 
[[Category:Green bell pepper Recipes]]
 
[[Category:Onion Recipes]]
 
[[Category:Onion Recipes]]
 
[[Category:Garlic Recipes]]
 
[[Category:Garlic Recipes]]

Latest revision as of 12:21, 15 July 2012

Ingredients

Garnish

Procedures

  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.