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Avocado-Cucumber Soup with Shrimp

Pureed avocado and yogurt gives this chilled soup its creamy texture. To save time, try our quick-cooling method.

  • prep: 20 mins
    total time: 1 hour 20 mins
  • servings: 4

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Ingredients

  • 1 English cucumber, peeled and cut into 1/4-inch cubes (about 2 cups)
  • 2 avocados, pitted and peeled
  • 1/2 cup low-fat plain yogurt
  • 3 tablespoons fresh lime juice
  • 1 minced small jalapeno chile (seeds and ribs removed for less heat, if desired)
  • 1/3 cup sliced scallions
  • 2 tablespoons chopped fresh cilantro
  • Coarse salt and ground pepper
  • 1 teaspoon olive oil
  • 12 medium shrimp (about 6 ounces), peeled and deveined

Directions

  1. Step 1

    In a blender, combine half the cucumber and 1 avocado with the yogurt, lime juice, jalapeno, scallions, 1 tablespoon cilantro, 1 cup ice water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Puree until completely smooth. Transfer to a large bowl.

  2. Step 2

    Cut remaining avocado into 1/4-inch cubes. Stir avocado and remaining cucumber into soup. Thin with 1/2 to 1 cup ice water, as desired. Season again with salt and pepper. Chill, about 1 hour.

  3. Step 3

    In a large skillet, heat oil over medium-high heat. Cook shrimp, turning once, until opaque throughout, 2 to 3 minutes. Ladle soup into bowls; garnish with shrimp and remaining tablespoon cilantro.

Source
Everyday Food, July/August

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Reviews (2)

  • 7 Jul, 2014

    Delicious, refreshing light summer lunch or dinner. Wish I had made a double batch. This recipe is a keeper!

  • 18 Aug, 2008

    So yummy!! I didn't have plain yogurt on hand, so I substitued sour cream. It tasted just fine. Instead of using fresh jalapeno, I used jarred, a trick I learned from the Martha Stewart Show. The heat was a nice addition to the cool and creamy soup!