Chilled Avocado Soup with Shrimp

This chilled avocado soup is no-cook luxury: ripe avocados pureed with chicken broth, buttermilk, lemon juice, lemon zest, and garlic into a silky, pale green bowl of cool richness. Shrimp scattered on top adds protein and makes it a complete light meal.

The buttermilk is what gives this soup its tang and keeps it from tasting heavy despite all that avocado. It thins the puree to a smooth, sippable consistency while adding a cultured brightness that balances the richness of the fat.

Blend everything until completely smooth. Any chunk of avocado or garlic left behind will stand out in a chilled soup where you can’t hide behind hot flavors. Taste for salt and pepper before chilling since cold dulls seasoning.

Serve in chilled bowls with shrimp, a sprinkle of parsley, and a lemon wedge. The cold temperature keeps the avocado’s green color and fresh flavor at their best.

Chef Tips

• Use the ripest avocados you can find for the smoothest, most flavorful soup
• Chill for at least 2 hours before serving for the best temperature and flavor
• Season generously since chilling mutes flavors
• A squeeze of lemon from the serving wedge right before eating brightens each bowl

Variations

• Swap buttermilk for plain yogurt for a thicker soup
• Add a diced jalapeño to the blender for a spicy version
• Use crab meat or lobster instead of shrimp for a more luxurious garnish