Chilled Avocado Soup with Shrimp
Yield
4 servingsPrep
15 minCook
0 minReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
avocados
|
|
| 2 ½ | cups |
chicken broth
|
|
| ½ | cup |
buttermilk
|
|
| 1 | tablespoon |
lemon juice
|
|
| ½ | teaspoon |
lemon zest
grated |
|
| 1 | clove |
garlic
crushed |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | pound |
shrimp
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
avocados
|
|
| 591 | ml |
chicken broth
|
|
| 118 | ml |
buttermilk
|
|
| 15 | ml |
lemon juice
|
|
| 2.5 | ml |
lemon zest
grated |
|
| 1 | clove |
garlic
crushed |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 226.8 | g |
shrimp
|
|
Directions
Peel, pit, and cube avocados.
Purée in blender or food processor.
Add stock, buttermilk, lemon juice, peel, and garlic and process until smooth.
Salt and pepper to taste.
Cover and refrigerate until well chilled.
Rinse and drain shrimp.
Ladle soup into chilled bowls and garnish with shrimp and parsley.
Serve with a wedge of lemon.
