3.0 from 6 votes
Chilled Avocado Soup with Greek Yogurt, Cucumber, and Shrimp
Serve this creamy, tangy, refreshing chilled avocado soup as an appetizer, or top with the 5-minute sauteed shrimp for a light and healthy lunch or dinner.
Prep Time
10 mins
Chilling time
1 hr
Total Time
1 hr 10 mins
Servings: 6
Calories: 2681 kcal
Course:
Appetizer , Soup
Cuisine:
American-Mediterranean Fusion
Ingredients
For the Avocado Soup
- 4 medium avocados
- 2 English cucumbers, peeled
- 2 small jalapeños, roughly chopped (remove the seeds and ribs for less heat, if desired)
- 1/4 cup fresh lime juice
- 1 cup Greek yogurt
- 2 cups ice water, plus more for thinning
- 1/2 cup chopped fresh cilantro
- 6 scallions, sliced
- kosher salt
- 1 lime, for serving, cut into wedges
- Feta, for serving
For the Shrimp Topping (Optional)
- 1 tablespoon extra virgin olive oil
- 12 ounces medium shrimp, peeled and deveined
- kosher salt
- 1/2 teaspoon Aleppo pepper
Instructions
Make the Soup
- Prep the cucumber and avocado: Roughly chop two of the avocados and one of the cucumbers. Add to a high-speed blender.
- Make the puree: To the blender, add the jalapenos, lime juice, yogurt, ice water, ¼ cup of the cilantro, and 3/4 of the the scallions (save some for garnish). Season to taste with salt (2-3 teaspoons), then puree until completely smooth. Transfer to a large bowl.
- Finish and chill the soup: Cut the remaining two avocados and remaining cucumber into 1/4-inch cubes and stir into the soup. Thin with ice water as desired (about 1 to 1 1/2 cups). Season again with salt to taste. Refrigerate for about 1 hour (or see notes for a quick-chilling method).
Cup of Yum
Optional: Make the Shrimp Topping
- Saute the shrimp. In a large skillet, heat oil over medium-high heat until shimmering. Season the shrimp with salt and Aleppo pepper, then add shrimp to hot oil and cook, turning once, until opaque throughout, 2 to 3 minutes.
Garnish and Serve
- Ladle the soup into bowls. Garnish with the shrimp (if using), remaining cilantro and sliced scallions. Crumble feta cheese on top to finish, then serve each bowl with with a lime wedge.
Notes
- to browse quality Mediterranean ingredients including the
- olive oil
- and
- Aleppo pepper
- used in this recipe
- Pour the soup into a bowl or large measuring cup and immerse it in a larger bowl filled with ice water. Let stand until soup is well chilled, stirring occasionally, about 15 minutes.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and Aleppo pepper used in this recipe
- Note: To Chill it Quick: Pour the soup into a bowl or large measuring cup and immerse it in a larger bowl filled with ice water. Let stand until soup is well chilled, stirring occasionally, about 15 minutes.
Common swaps:
Make it dairy-free: Replace the Greek yogurt with one additional avocado, and leave off the feta cheese. For the vegetarians: Skip the shrimp and top with crunchy, Garlic Croutons.
- Make it dairy-free: Replace the Greek yogurt with one additional avocado, and leave off the feta cheese.
- For the vegetarians: Skip the shrimp and top with crunchy, Garlic Croutons.
- Nutritional calculation does not include the optional shrimp topping (an additional 69.3 calories/serving).
Nutrition Information
Calories
268.1kcal
(13%)
Carbohydrates
19.4g
(6%)
Protein
7.5g
(15%)
Fat
20.6g
(32%)
Saturated Fat
3.4g
(17%)
Polyunsaturated Fat
2.5g
Monounsaturated Fat
13.1g
Cholesterol
2.2mg
(1%)
Sodium
33.7mg
(1%)
Potassium
864mg
(25%)
Fiber
10.4g
(42%)
Sugar
4.8g
(10%)
Vitamin A
590IU
(12%)
Vitamin C
28.8mg
(32%)
Calcium
93.6mg
(9%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 2681
% Daily Value*
| Calories | 268.1kcal | 13% |
| Carbohydrates | 19.4g | 6% |
| Protein | 7.5g | 15% |
| Fat | 20.6g | 32% |
| Saturated Fat | 3.4g | 17% |
| Polyunsaturated Fat | 2.5g | 15% |
| Monounsaturated Fat | 13.1g | 66% |
| Cholesterol | 2.2mg | 1% |
| Sodium | 33.7mg | 1% |
| Potassium | 864mg | 18% |
| Fiber | 10.4g | 42% |
| Sugar | 4.8g | 10% |
| Vitamin A | 590IU | 12% |
| Vitamin C | 28.8mg | 32% |
| Calcium | 93.6mg | 9% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.