Chilled Cucumber, Avocado and Shrimp Soup Recipe #312038
A delightfully refreshing chilled soup -- this recipe is perfect for a hot summer day, a BBQ or even dinner party. The presentation is simple yet elegant, and the soup itself is so good and easy to prepare. There are other avocado/cucumber soup recipes posted here at Zaar, but this one is different and contains an additional ingredient: shrimp! :)
This recipe was adapted from a similar one found in HomeBasics magazine. Also note that "Cook Time" is the time required for proper chilling.
by grumblebee
1¼ hours | 5 min prep
SERVES 4 , 4 generous portions
- 1 medium avocado
- 1 medium cucumber, peeled and diced
- 1 1/2 cups chicken broth or vegetable broth
- 1 cup plain low-fat yogurt
- 2 tablespoons lime juice
- 1 teaspoon salt
- 1 cup cooked shrimp, diced
- 2 green onions, finely chopped
- 4 medium shrimp, cooked and peeled
- Cut the avocado in half and remove the pit. Wrap half the avocado in plastic wrap and set aside.
- Peel the other half of the avocado, then cut it into chunks.
- Place the avocado, cucumber, broth, yogurt, lime juice and salt in the bowl of a blender. Process until smooth and creamy. Transfer the mixture to a bowl and refrigerate for at least 1 hour or until very cold.
- To serve, peel and dice the remaining avocado half. Stir the avocado into the soup along with the diced shrimp.
- Ladle the soup into 4 bowls, sprinkle with green onions and float a single shrimp on top of each.
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5 stars