Avocado Soup with Shrimp and Salsa
|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|
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.