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. Posted by G.ATTWOOD [GUYEA], Wed Jul 01, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
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|Serving Size: 1 Serving (414g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 252 (63%)|
|Amt Per Serving||% DV|
|Total Fat 28g||37 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 17.8g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 90.8mg||28 %|
|Sodium 341.5mg||12 %|
|Potassium 1141.8mg||30 %|
|Total Carbohydrate 22.4g||7 %|
|Dietary Fiber 11.4g||46 %|
|Sugars, other 11g|
|Protein 19.6g||28 %|
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Calories per serving: 400
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