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Avocado Soup with Shrimp and Salsa

paflynn's picture
Usually served chilled, this Latin American soup is also delicious at room temperature. The zesty tomato salsa provides a lively contrast to the rich and creamy flavor of the avocado. Fresh cooked crabmeat can be substituted for the shrimp, if you like.
Ingredients
  Salt To Taste
  Avocado 3 Large, halved
  Chicken stock 3 Cup (48 tbs)
  Heavy cream 1 1⁄2 Cup (24 tbs)
  Lemon juice 2 Tablespoon
  Ground pepper To Taste
  Tomatoes 1 1⁄2 Cup (24 tbs), finley chopped
  Onion 1⁄3 Cup (5.33 tbs), minced
  Jalapeno pepper 2 , minced
  Garlic 2 Clove (10 gm), finley minced
  Lemon juice 3 Tablespoon
  Cilantro 1⁄4 Cup (4 tbs), chopped
  Olive oil 1⁄4 Cup (4 tbs)
  Cooked shrimp 16 , 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. Serves 6 to 8.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Feel: 
Creamy
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
6
Subtitle: 
Avocado Soup with Shrimp and Salsa

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Avocado Soup With Shrimp And Salsa Recipe, Avocado Soup With Shrimp And Salsa