Avocado Soup with Shrimp and Salsa
Serves 6 to 8.
Ingredients
- 3 large avocados, halved, pitted, peeled and diced
- 3 cups chicken stock, or as needed
- 1 to 1 1/2 cups heavy cream
- 2 Tbs. fresh lemon juice, or to taste
- Salt and freshly ground pepper, to taste
For the tomato salsa:
- 1 1/2 cups finely chopped tomatoes
- 1/3 cup finely minced red onion
- 2 or 3 jalapeño chilies, finely minced, with or without seeds, to taste
- 2 garlic cloves, finely minced
- 3 Tbs. fresh lemon or lime juice, or to taste
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- Salt and freshly ground pepper, to taste
- 12 to 16 cooked shrimp, peeled and diced
Directions
Working in 2 or 3 batches, combine the avocados, stock and cream in a blender. Puree until smooth. Adjust the amount of cream used as needed to arrive at a good soup consistency. Transfer to a bowl. Season with lemon juice, salt and pepper. Cover and refrigerate until cold but not overly chilled, about 1 hour.Meanwhile, make the tomato salsa: In a bowl, combine the tomatoes, onion, chilies, garlic, lemon juice, cilantro, olive oil, salt and pepper and stir well. Taste and adjust the seasonings.
To serve, remove the soup from the refrigerator, taste and adjust the seasonings. Ladle the soup into chilled individual bowls. Top each serving with some of the diced shrimp and a generous dollop of the salsa.
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Rated 5 out of
5
by
NCaledon from
Perfect for a refreshing, filling summer meal!
This recipe came together very quickly and was very filling due to the high (but healthy, plant-based) fat content. The cream can be substituted with Tofutti sour cream and almond milk mixed together (about half and half) for a non-dairy recipe. I served this soup with fresh sourdough bread. Just perfect for the summer!
Date published: 2012-08-05