Directions:
- Wrap one half of the avocado in plastic wrap and set aside after cutting and pitting; peel the other half and cut into chunks.
- Place the avocado, cucumber, broth, yogurt, line juice and salt in the bowl of a blender; process until smooth and creamy.
- Transfer the mixture to a bowl and place in the fridge for at least 1 hour or until very cold.
- To serve, peel and dice the remaining avocado half, stir this into the soup along with the diced shrimp.
- Ladle the soup into 4 bowls; sprinkle with green onions and float a single shrimp on the top of of each bowl.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 293.04 Kcal (1227 kJ) | ||
| Calories from fat | 156.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.37g | 27% | |
|---|---|---|---|
| Cholesterol | 99.94mg | 33% | |
| Sodium | 1166.94mg | 49% | |
| Potassium | 646.12mg | 14% | |
| Total Carbs | 16.9g | 6% | |
| Sugars | 5.19g | 21% | |
| Dietary Fiber | 4.14g | 17% | |
| Protein | 17.4g | 35% | |
| Vitamin C | 17.7mg | 30% | |
| Iron | 1.2mg | 7% | |
| Calcium | 141.7mg | 14% | |
| Amount Per 100 g | |||
| Calories | 88.34 Kcal (370 kJ) | ||
| Calories from fat | 47.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.24g | 27% | |
|---|---|---|---|
| Cholesterol | 30.13mg | 33% | |
| Sodium | 351.78mg | 49% | |
| Potassium | 194.78mg | 14% | |
| Total Carbs | 5.09g | 6% | |
| Sugars | 1.56g | 21% | |
| Dietary Fiber | 1.25g | 17% | |
| Protein | 5.25g | 35% | |
| Vitamin C | 5.3mg | 30% | |
| Iron | 0.4mg | 7% | |
| Calcium | 42.7mg | 14% | |
* 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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