“Put here for safe keeping - an interesting summer soup. Cook time is chill time.”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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