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Chilled Cucumber, Avocado and Shrimp Soup

5.0(5)

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·published 2008-07-04

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Citrus

Servings

4 generous portions, 4 serving(s)

Total time

1h 5m

prep 5 min

Calories / serving

149 kcal

Ingredients (9)

serves

1 medium avocadoavocado
1 medium cucumber, peeled and dicedcucumber
1 1/2 cups chicken broth or 1 1/2 cups vegetable brothchicken
1 cup plain low-fat yogurtyogurt
2 tablespoons lime juicelime-juice
1 teaspoon saltsalt
1 cup cooked shrimp, dicedshrimp
2 green onions, finely choppedscallion
4 medium shrimp, cooked and peeledshrimp

Instructions (5 steps)

01Cut the avocado in half and remove the pit. Wrap half the avocado in plastic wrap and set aside.
02Peel the other half of the avocado, then cut it into chunks.
03Place 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.
04To serve, peel and dice the remaining avocado half. Stir the avocado into the soup along with the diced shrimp.

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Rich recipe — supports nutrition-aware planning.