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Chilled Cucumber, Avocado & Shrimp Soup Recipe

Savory, creamy chilled avocado soup with spicy shrimp on top. The perfect light & healthy summer lunch!

Prep Time
25 mins
Cook Time
25 mins
Servings: 2
Calories: 600 kcal
Course: Soup
Cuisine: American

Ingredients

Soup:
  • 2 large ripe avocados peeled and pitted
  • ½ cup cucumber diced
  • 1 cup cold water
  • ½ cup milk
  • 4 tbsp lime juice
  • ½ tsp green habanero sauce
  • 1 large handful chopped mint leaves
  • 3 Ice cubes
  • 1 tsp sea salt
Shrimp:
  • 12 large peeled shrimp
  • 2 tbsp olive oil
  • ½ tbsp smoked paprika
  • ½ tbsp sweet paprika
  • Juice of half a lemon
  • 1 tbsp honey
  • sea salt

Instructions

    Cup of Yum
  1. 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.
  2. To prepare the shrimp, combine all the ingredients into bowl. Whisk together. Add your shrimp and toss to coat. Let marinate 10-20 minutes.
  3. 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.
  4. 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

Calories 600kcal (30%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 600

% Daily Value*

Calories 600kcal 30%

* Percent Daily Values are based on a 2,000 calorie diet.