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- 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.