Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Avocado-Cucumber Soup with Shrimp 3.7 (55) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 20 mins Servings: 4 Pureed avocado and yogurt gives this chilled soup its creamy texture. To save time, try our quick-cooling method. (See note below.) Ingredients 1 English cucumber, peeled and cut into ¼-inch cubes (about 2 cups) 2 avocados, pitted and peeled ½ cup low-fat plain yogurt 3 tablespoons fresh lime juice 1 minced small jalapeno (seeds and ribs removed for less heat, if desired) ⅓ 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 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. 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. 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. Cook's Notes Quick-Cooling Method: Immerse bowl of soup into a larger bowl filled with ice water. Let stand until soup is well chilled, stirring occasionally, about 15 minutes. Rate it Print