Avocado Soup with Shrimp and Salsa Recipe
Usually served chilled, this Latin American soup is also delicious at room temperature. The zesty tomato salsa provides a lively contrast to the rich and creamy flavor of the avocado. Fresh cooked crabmeat can be substituted for the shrimp, if you like.
Summary
Preparation Time30 MinCooking Time1 Hr 0 Min
Ready In1 Hr 30 MinDifficulty LevelEasy
Health IndexAverageServings6
Main IngredientVegetable
Ingredients
3 large avocados, halved, pitted, peeled and diced
3 cups chicken stock, or as needed
1 to 1 1/2 cups heavy cream
2 Tbs. fresh lemon juice, or to taste
Salt and freshly ground pepper, to taste
For the tomato salsa:
1 1/2 cups finely chopped tomatoes
1/3 cup finely minced red onion
2 or 3 jalapeño chilies, finely minced, with
or without seeds, to taste
2 garlic cloves, finely minced
3 Tbs. fresh lemon or lime juice, or to taste
1/4 cup chopped fresh cilantro
1/4 cup olive oil
Salt and freshly ground pepper, to taste
12 to 16 cooked shrimp, peeled and diced
Directions
Working in 2 or 3 batches, combine the avocados, stock and cream in a blender. Puree until smooth. Adjust the amount of cream used as needed to arrive at a good soup consistency. Transfer to a bowl. Season with lemon juice, salt and pepper. Cover and refrigerate until cold but not overly chilled, about 1 hour.
Meanwhile, make the tomato salsa: In a bowl, combine the tomatoes, onion, chilies, garlic, lemon juice, cilantro, olive oil, salt and pepper and stir well. Taste and adjust the seasonings.
To serve, remove the soup from the refrigerator, taste and adjust the seasonings. Ladle the soup into chilled individual bowls. Top each serving with some of the diced shrimp and a generous dollop of the salsa. Serves 6 to 8.
Meanwhile, make the tomato salsa: In a bowl, combine the tomatoes, onion, chilies, garlic, lemon juice, cilantro, olive oil, salt and pepper and stir well. Taste and adjust the seasonings.
To serve, remove the soup from the refrigerator, taste and adjust the seasonings. Ladle the soup into chilled individual bowls. Top each serving with some of the diced shrimp and a generous dollop of the salsa. Serves 6 to 8.
Comments
Comments: 5 |
Add a Comment
The Tortilla Guy says :
I tried this one and used a vegetable stock instead of a chicken stock , and it was great . A good summer soup that I will try again shortly
The Tortilla Guy
Posted on: 20 August 2007 - 9:22am
Bxredman says :
Phillip
I tried this one and it was great !!! I even used a dollup of sour cream to finish it off wonderful !!
Posted on: 16 August 2007 - 10:13am
The Tortilla Guy says :
wow this looks really good !!! I love the chilled soups during the summer so will give this one a try and let you know !!!
The Tortilla Guy
Posted on: 10 August 2007 - 12:11pm
