Chilled Cucumber Avocado And Shrimp Soup Recipes

AVOCADO-CUCUMBER SOUP WITH SHRIMP

Steps:

• In a blender, combine half the cucumber and 1 avocado with the yogurt, lime juice, jalapeno, scallions, 1 tablespoon cilantro, 1 cup ice water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Puree until completely smooth. Transfer to a large bowl.
• Cut remaining avocado into 1/4-inch cubes. Stir avocado and remaining cucumber into soup. Thin with 1/2 to 1 cup ice water, as desired. Season again with salt and pepper. Chill, about 1 hour.
• In a large skillet, heat oil over medium-high heat. Cook shrimp, turning once, until opaque throughout, 2 to 3 minutes. Ladle soup into bowls; garnish with shrimp and remaining tablespoon cilantro.

CHILLED CUCUMBER, AVOCADO AND SHRIMP SOUP

Steps:

• Cut the avocado in half and remove the pit. Wrap half the avocado in plastic wrap and set aside.
• Peel the other half of the avocado, then cut it into chunks.
• Place the avocado, cucumber, broth, yogurt, lime juice and salt in the bowl of a blender. Process until smooth and creamy. Transfer the mixture to a bowl and refrigerate for at least 1 hour or until very cold.
• To serve, peel and dice the remaining avocado half. Stir the avocado into the soup along with the diced shrimp.
• Ladle the soup into 4 bowls, sprinkle with green onions and float a single shrimp on top of each.

CHILLED CUCUMBER, AVOCADO SOUP WITH ROASTED SHRIMP

Steps:

• Place yogurt, avocado, half and half, cucumber, red onion, garlic, scallions, salt and black pepper in the bowl of a food processor.
• Process until cucumbers are coarsely pureed. Taste for seasoning and add if necessary.
• Transfer to a large bowl, cover it with stretch film, and marinate for at least an hour in the fridge.
• In the mean time, preheat oven to 400 degrees.
• Place shrimp onto a baking sheet in one layer.
• Drizzle with olive oil and sprinkle it with salt and pepper.
• Roast for 5-7 minutes, making sure to turn once during cooking.
• Cut shrimp diagonally into halves.
• When ready to serve, ladle the chilled soup into bowls.
• Top with a couple of shrimps, fresh dill, lemon slices, crushed red pepper, and sprinkle it with coarse sea salt.