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Chilled Cucumber, Avocado & Shrimp Soup Recipe
Savory, creamy chilled avocado soup with spicy shrimp on top. The perfect light & healthy summer lunch!
👥 2 Servings⏱️ Prep & Cook: 29 min⏳ Prep: 25 min🔥 Cook: 4 min👤 Jessica Pinney📖 cookingwithjanica
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●food processor
- ●bowl
- ●whisk
- ●pan
- ●peeler
📝 Preparation Steps
1
Place all of the soup ingredients into your blender or food processor (I used this one). Puree until smooth. If you think the soup is too thick, add a little more cold water. Put soup in an airtight container and place in the fridge until ready to serve.
cold water1 cup
2
To prepare the shrimp, combine all the ingredients into bowl. Whisk together. Add your shrimp and toss to coat. Let marinate ⏱️ 10-20 minutes.
3
Once the shrimp are marinated, heat a large non-stick pan over high heat. Add shrimp and cook about ⏱️ 2 minutes on each side. Set aside.
large (peeled shrimp)12
4
Divide the soup between 4 bowls. Add shrimp to the top. If desired, cut a cucumber ribbon with a vegetable peeler and place between shrimp.
Nutrition Facts
calories
600 kcal
serving Size
1 serving
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