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You are here: Home / Seafood / Chilled Cucumber, Avocado & Shrimp Soup Recipe

Chilled Cucumber, Avocado & Shrimp Soup Recipe

Posted by Jessica Pinney on September 28, 2015, last updated February 17, 2021

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A cold green soup with shrimp covered in red sauce on top. Text reads "Chilled Cucumber & Shrimp Soup"

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.

Chilled Avocado Cucumber Soup Recipe Ingredients in a food processor

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!

Close up of a single shrimp in red sauce.

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Green Chilled Avocado Cucumber Soup with Shrimp

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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!

  • Author: Jessica Pinney
  • Prep Time: 25 minutes
  • Cook Time: 4 minutes
  • Total Time: 29 minutes
  • Yield: 2 1x
  • Category: Soup
  • Cuisine: American
Chilled Avocado Cucumber Soup with Shrimp
Print Recipe
★★★★★ 5 from 1 reviews

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: 600

Did you make this recipe?

Please tag @cookingwithjanica and use #cookingwithjanica on social media. We'd love to see!

Chilled Cucumber & Shrimp Soup
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  1. pooja@poojascookery.com says

    May 5, 2016 at 1:29 pm

    Wow that looks so great. My son hates avocados, but loves shrimps. Will definitely try out this dish for him.

    Reply
  2. Jen says

    December 11, 2019 at 8:44 pm

    I had a cold soup at a restaurant that I really liked and came across this recipe after searching for more. It turned out so well! I added some green hot sauce to the base and it was perfect.

    ★★★★★

    Reply

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