Pepper soup with shrimps and avocado

04905 PEPPERS SOUP with SHRIMPS and AVOCADO INGREDIENTS for 4 PEOPLE 400 g of ground red pepper pickle, chopped onions, 2 4 tablespoons of olive oil, one tablespoon of tomato paste, a pinch of chili powder, 10 cl of orange juice, 2 small ripe avocado, juice of 1 lemon, 2 drops of green tabasco, 200 g of crayfish already cleaned, a sprig of cilantro for decoration, salt, pepper.

Drain the peppers and cut them into small pieces.

In a pan heat the oil and fry the onion for about 10 minutes at moderate flame.

Then add the peppers, tomato paste, chili, 75 cl of water and add salt.

Mix well, bring to a boil and simmer for 25 minutes on moderate heat.

Add the orange juice, and finish cooking in 5 minutes to fire.

Let cool and then place in the refrigerator for 4 hours.

When serving, Peel and remove the central core to the avocado, cut into little pieces and decorate with lemon juice and drops of tabasco.

Mix thoroughly.

Spread pepper soup into 4 individual bowls, add the shrimp and avocado pulp into small pieces.

Garnish with fresh coriander and serve.