Directions:
- Cut the avocado in half and remove the pit. Wrap half the avocado in plastic wrap and set aside.
- Peel the other half of the avocado, then cut it into chunks.
- Place the avocado, cucumber, broth, yogurt, lime juice and salt in the bowl of a blender. Process until smooth and creamy. Transfer the mixture to a bowl and refrigerate for at least 1 hour or until very cold.
- To serve, peel and dice the remaining avocado half. Stir the avocado into the soup along with the diced shrimp.
- Ladle the soup into 4 bowls, sprinkle with green onions and float a single shrimp on top of each.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.17 Kcal (821 kJ) | ||
| Calories from fat | 100.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.17g | 17% | |
|---|---|---|---|
| Cholesterol | 63.77mg | 21% | |
| Sodium | 787.76mg | 33% | |
| Potassium | 463.01mg | 10% | |
| Total Carbs | 12.08g | 4% | |
| Sugars | 4.28g | 17% | |
| Dietary Fiber | 2.76g | 11% | |
| Protein | 12.42g | 25% | |
| Vitamin C | 11.8mg | 20% | |
| Iron | 0.8mg | 5% | |
| Calcium | 119.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 88.71 Kcal (371 kJ) | ||
| Calories from fat | 45.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.05g | 17% | |
|---|---|---|---|
| Cholesterol | 28.83mg | 21% | |
| Sodium | 356.21mg | 33% | |
| Potassium | 209.36mg | 10% | |
| Total Carbs | 5.46g | 4% | |
| Sugars | 1.93g | 17% | |
| Dietary Fiber | 1.25g | 11% | |
| Protein | 5.62g | 25% | |
| Vitamin C | 5.3mg | 20% | |
| Iron | 0.4mg | 5% | |
| Calcium | 54.2mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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