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Avocado-Cucumber Soup with Shrimp

Avocado-Cucumber Soup with Shrimp

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

Everyday Food, July/August http://www.marthastewart.com/313541/avocado-cucumber-soup-with-shrimp
3.583335
Rated
71.6667100(12)12
  • Prep Time 20 minutes
  • Total Time 1 hour 20 minutes
  • Yield Serves 4

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. 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. 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. 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.

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