Chilled Cucumber, Avocado & Shrimp Soup Recipe
User Reviews
5
2 reviews
Excellent
Chilled Cucumber, Avocado & Shrimp Soup Recipe
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Savory, creamy chilled avocado soup with spicy shrimp on top. The perfect light & healthy summer lunch!
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Ingredients
Soup:
- 2 avocado peeled and pitted, large, ripe
- ½ cup cucumber diced
- 1 cup water cold
- ½ cup milk
- 4 tbsp lime juice
- ½ tsp habanero sauce green variety
- 1 mint leaves large handful, chopped
- 3 ice cubes
- 1 tsp salt sea salt
Shrimp:
- 12 large peeled shrimp
- 2 tbsp olive oil
- ½ tbsp smoked paprika
- ½ tbsp paprika sweet
- lemon juice of half
- 1 tbsp honey
- salt sea salt
Instructions
- Place all of the soup ingredients into your blender or food processor (I used this one). Puree until smooth. If you think the soup is too thick, add a little more cold water. Put soup in an airtight container and place in the fridge until ready to serve.
- To prepare the shrimp, combine all the ingredients into bowl. Whisk together. Add your shrimp and toss to coat. Let marinate 10-20 minutes.
- Once the shrimp are marinated, heat a large non-stick pan over high heat. Add shrimp and cook about 2 minutes on each side. Set aside.
- Divide the soup between 4 bowls. Add shrimp to the top. If desired, cut a cucumber ribbon with a vegetable peeler and place between shrimp.
Nutrition Information
Show Details
Calories
600kcal
(30%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 600 kcal
% Daily Value*
| Calories | 600kcal | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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