Maybe I’m wrong, but I really think chilled soup is underrated. I can probably count on one hand the number of times I’ve had it in my life, but each time I’ve enjoyed every single bite.
This Chilled Avocado & Shrimp Soup has a flavor that is greater than the sum of its parts. On its own, the soup puree is tasty, but not complex. However, when you take a bite with shrimp and the soup, your taste buds light up like a pinball machine!
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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!
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
- 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
Calories: 600kcal (30%)
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