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Chilled Avocado Soup with Grilled Chili Spiced Shrimp
This easy Avocado Soup is quick and simple. Served chilled for a refreshingly easy summer meal.
Prep Time
10
minutes
mins
Cook Time
6
minutes
mins
Total Time
16
minutes
mins
Course:
Dinner, lunch
Cuisine:
American
Keyword:
avocado soup
Servings:
4
Calories:
169
kcal
Author:
Kellie
Ingredients
1 1/4
cup
low fat buttermilk
2
ripe
peeled avocados, pitted
1/2
cup
low-sodium chicken stock
1/2
cup
plain low-fat Greek yogurt
1/4
cup
fresh chopped cilantro
1
garlic clove
1
jalapeno
1/4
teaspoon
kosher salt
juice and zest of 1 lime
For the relish:
1/4
cup
diced mango
1/4
cup
diced red bell pepper
1
tablespoon
minced jalapeno pepper
1
tablespoon
minced red onion
1
tablespoon
minced cilantro
For the shrimp:
8
large shrimp
peeled and deveined
1/2
teaspoon
chili powder
1/4
teaspoon
cayenne pepper
pinch
of kosher salt
Instructions
Place the buttermilk, avocado, stock, yogurt, cilantro, garlic, jalapeño, salt, lime juice and zest in a blender.
Puree the ingredients until smooth. If the mixture is too thick, add more buttermilk one tablespoon at a time until the desired consistency.
Transfer the pitcher to the refrigerator and chill for 30 minutes.
In a small bowl. toss the mango, bell pepper, jalapeño pepper, onion and cilantro together to combine. Chill until ready to serve
Toss the shrimp with the chili powder, cayenne pepper and salt.
Grill over high heat for 3 minutes on each side or until no longer translucent.
Divide the soup mixture among 4 bowls.
Top each with 1/4 of the relish and then place 2 shrimp on each serving.
Serve immediately
Notes
This recipe was adapted slightly from
Cooking Light
.
Nutrition
Serving:
0
g
|
Calories:
169
kcal
|
Carbohydrates:
30
g
|
Protein:
9
g
|
Fat:
1
g
|
Saturated Fat:
0
g
|
Cholesterol:
34
mg
|
Sodium:
341
mg
|
Potassium:
423
mg
|
Fiber:
2
g
|
Sugar:
20
g
|
Vitamin A:
2195
IU
|
Vitamin C:
29.7
mg
|
Calcium:
143
mg
|
Iron:
1.2
mg