Chilled Cucumber, Avocado and Shrimp Soup |
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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 4 |
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Put here for safe keeping - an interesting summer soup. Cook time is chill time. Ingredients:
1 medium avocado, halved and pitted |
1 medium cucumber, peeled and diced |
1 1/2 cups chicken broth or 1 1/2 cups vegetable broth |
1 cup plain yogurt |
2 tablespoons lime juice |
1 teaspoon salt |
1 cup cooked shrimp, diced |
2 green onions, finely chopped |
4 small cooked shrimp, peeled |
Directions:
1. Wrap one half of the avocado in plastic wrap and set aside after cutting and pitting; peel the other half and cut into chunks.
2. Place the avocado, cucumber, broth, yogurt, line juice and salt in the bowl of a blender; process until smooth and creamy.
3. Transfer the mixture to a bowl and place in the fridge for at least 1 hour or until very cold.
4. To serve, peel and dice the remaining avocado half, stir this into the soup along with the diced shrimp.
5. Ladle the soup into 4 bowls; sprinkle with green onions and float a single shrimp on the top of of each bowl.
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