Chilled Avocado Soup with Shrimp and Chives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 tablespoons olive oil |
1 small white onion, minced |
1 jalapeño chili, seeded, minced |
3 garlic cloves, minced |
4 ripe avocados, peeled, pitted, chopped |
2 cups canned low-salt chicken broth |
5 tablespoons fresh lemon juice |
2 cups (or more) water |
1 teaspoon grated lemon peel |
8 ounces cooked bay shrimp |
1 cucumber, peeled, seeded, diced |
3 tablespoons chopped fresh chives |
Directions:
1. Heat oil in medium skillet over medium-low heat. Add onion and jalapeño; sauté until tender, about 15 minutes. Add garlic; sauté 2 minutes. Season with salt. Remove from heat; cool.
2. Place avocados in blender. Add chicken broth, 4 tablespoons lemon juice and onion mixture. Puree until smooth. Transfer to large bowl. Stir in 2 cups water and lemon peel. Thin soup with more water, if desired. Season to taste with salt and pepper. Cover and refrigerate until well chilled, about 3 hours.
3. Meanwhile, mix shrimp, cucumber, chives, and 1 tablespoon lemon juice in medium bowl. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 3 hours. Ladle soup into bowls. Top with shrimp.
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