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Chilled Cucumber and Avocado Soup with Roasted Shrimp

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


  • 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


  • 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.


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