Avocado Soup With Shrimp And Salsa
This refreshing avocado soup is a creamy and flavorful treat perfect for a light lunch or dinner. The smooth puree of avocados, chicken stock, and cream is balanced by the zesty tomato salsa topping, adding a burst of freshness with each spoonful. Topped with diced shrimp, this dish is a delightful combination of creamy, tangy, and savory flavors.
— Constant Cookbook
Ingredients
- 3 large avocados, halved, pitted, peeled and
- diced
- 3 cups chicken stock, or as needed
- 1 to 1 1/2 cups heavy cream
- 2 Tbs. fresh lemon juice, or to taste
- Salt and freshly ground pepper, to taste
- 1 1/2 cups finely chopped tomatoes
- 1/3 cup finely minced red onion
- 2 or 3 jalapeño chilies, finely minced, with
- or without seeds, to taste
- 2 garlic cloves, finely minced
- 3 Tbs. fresh lemon or lime juice, or to taste
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- Salt and freshly ground pepper, to taste
- 12 to 16 cooked shrimp, peeled and diced
Instructions
- Working in 2 or 3 batches, combine the avocados, stock and cream in a blender. Puree until smooth. Adjust the amount of cream used as needed to arrive at a good soup consistency. Transfer to a bowl. Season with lemon juice, 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 tomatoes, onion, chilies, garlic, lemon juice, cilantro, olive oil, salt and pepper and 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 and a generous dollop of the salsa.
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