Directions:
- In a large bowl, combine all the ingredients for the soup. Refrigerate for 1 hour. Transfer to a food processor and pulse until almost pureed, leaving a little texture. Season with salt and pepper. Return to bowl, cover, and refrigerate for 1 hour before serving. Prepare topping mixture. In a medium bowl, combine all the ingredients until well blended. Season with salt and pepper. Cover and refrigerate until needed. To serve: Ladle 10 to 12 ounces into chilled soup plates. On a large serving spoon, place 1/4 cup of the topping mixture, top with 2 shrimp, and garnish with a sprig of cilantro. Carefully place in the center of the plate of soup. Place a wedge of lime on the rim of the plate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 601.36 Kcal (2518 kJ) | ||
| Calories from fat | 388.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.18g | 66% | |
|---|---|---|---|
| Cholesterol | 39.44mg | 13% | |
| Sodium | 864.84mg | 36% | |
| Potassium | 1318.79mg | 28% | |
| Total Carbs | 58.6g | 20% | |
| Sugars | 8.03g | 32% | |
| Dietary Fiber | 20.21g | 81% | |
| Protein | 11.6g | 23% | |
| Vitamin C | 102.5mg | 171% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 18mg | 100% | |
| Calcium | 111.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 111.86 Kcal (468 kJ) | ||
| Calories from fat | 72.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.03g | 66% | |
|---|---|---|---|
| Cholesterol | 7.34mg | 13% | |
| Sodium | 160.87mg | 36% | |
| Potassium | 245.31mg | 28% | |
| Total Carbs | 10.9g | 20% | |
| Sugars | 1.49g | 32% | |
| Dietary Fiber | 3.76g | 81% | |
| Protein | 2.16g | 23% | |
| Vitamin C | 19.1mg | 171% | |
| Vitamin A | 0.2mg | 37% | |
| Iron | 3.3mg | 100% | |
| Calcium | 20.7mg | 11% | |
* 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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