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Chilled Cucumber and Avocado Soup with Roasted Shrimp
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Chilled Cucumber and Avocado Soup with Roasted Shrimp

Course Soup
Cuisine American
Keyword avocado cucumber soup, chilled cucumber soup with shrimp, cold shrimp soup
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings 4 servings
Calories 277kcal

Ingredients

  • 2 cups of fat free yogurt
  • 1 ripe avocado halved and cut into cubes
  • 1/2 cup half and half
  • 1 English cucumber unpeeled (or half peeled) cubed
  • 1/2 cup red onion chopped
  • 3 cloves of garlic pressed through a garlic press
  • 4 scallions chopped both white and green parts
  • 1/3 cup of freshly squeezed lemon juice (2 lemons)
  • 2 teaspoons coarse salt
  • 1/2 teaspoon black pepper
  • Pinch of crushed red pepper optional
  • 1/2 pound jumbo shrimp deveined and peeled – pat dried with paper towels
  • 2 tablespoons chopped fresh dill and more for garnish

Instructions

  • Place yogurt, avocado, half and half, cucumber, red onion, garlic, scallions, lemon juice, salt and black pepper in the bowl of a food processor. Process until cucumbers are coarsely pureed. Taste for seasoning and add if necessary.
  • Transfer to a large bowl, cover it with stretch film, and marinate for at least an hour in the fridge.
  • In the mean time, preheat oven to 400 Degrees.
  • Place shrimp onto a baking sheet in one layer. Drizzle it with olive oil and sprinkle it with salt and pepper. Roast for 5-7 minutes, making sure to turn once during cooking. Cut shrimp diagonally into halves.
  • When ready to serve, ladle the chilled soup into bowls. Top it of with a couple of shrimps, fresh dill, lemon slices, crushed red pepper, and sprinkle it with coarse sea salt.

Nutrition

Serving: 1g | Calories: 277kcal | Carbohydrates: 23g | Protein: 22g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 157mg | Sodium: 1719mg | Potassium: 843mg | Fiber: 4g | Sugar: 13g | Vitamin A: 394IU | Vitamin C: 23mg | Calcium: 393mg | Iron: 2mg