Directions:
- Working in 2 or 3 batches, combine the avocados, broth, and cream in a blender. Puree until smooth. Adjust the amount of cream used, as needed, for a good soup consistency. Transfer to a bowl. Stir in the lemon juice and season to taste with salt and pepper. Cover and refrigerate until cold but not overly chilled, about 1 hour.
- Meanwhile, make the tomato salsa. In a bowl, combine the tomato, onion, chilies, garlic, lemon juice, cilantro, olive oil, salt and pepper. Stir well, taste, and adjust the seasonings.
- To serve, remove the soup from the refrigerator, taste, and adjust the seasonings. Ladle the soup into chilled individual bowls. Top each serving with some of the diced shrimp or crabmeat and a generous dollop of the salsa.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 264.58 Kcal (1108 kJ) | ||
| Calories from fat | 227.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.25g | 39% | |
|---|---|---|---|
| Cholesterol | 25.69mg | 9% | |
| Sodium | 337.45mg | 14% | |
| Potassium | 563.86mg | 12% | |
| Total Carbs | 10.47g | 3% | |
| Sugars | 2.47g | 10% | |
| Dietary Fiber | 5.88g | 24% | |
| Protein | 2.38g | 5% | |
| Vitamin C | 27.3mg | 46% | |
| Iron | 0.8mg | 4% | |
| Calcium | 34.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 108.49 Kcal (454 kJ) | ||
| Calories from fat | 93.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.35g | 39% | |
|---|---|---|---|
| Cholesterol | 10.53mg | 9% | |
| Sodium | 138.37mg | 14% | |
| Potassium | 231.21mg | 12% | |
| Total Carbs | 4.29g | 3% | |
| Sugars | 1.01g | 10% | |
| Dietary Fiber | 2.41g | 24% | |
| Protein | 0.97g | 5% | |
| Vitamin C | 11.2mg | 46% | |
| Iron | 0.3mg | 4% | |
| Calcium | 14mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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