Chilled Avocado Soup With Shrimp And Chives Recipes

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CHILLED AVOCADO SOUP WITH SHRIMP



Chilled Avocado Soup with Shrimp image

Think beyond guacamole and toast and try avocados in a bright summery soup.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 serving

Number Of Ingredients 12

2 lemons
2 cloves garlic, smashed
1 bay leaf
Kosher salt and freshly ground pepper
8 ounces peeled and deveined medium shrimp (about 16)
1/2 cup frozen peas, thawed
1/2 cup packed fresh parsley
3/4 cup trimmed and chopped pea shoots
2 avocados, peeled and pitted
2 scallions, roughly chopped
2 tablespoons packed fresh tarragon
1 tablespoon avocado oil

Steps:

  • Thinly slice 1/2 lemon and put in a medium saucepan with 4 cups water, the garlic, bay leaf and a big pinch each of salt and pepper. Grate ½ teaspoon lemon zest and juice the remaining 1 1/2 lemons; set aside.
  • Bring the water to a simmer over medium heat. Add the shrimp and poach until just cooked through, 1 1/2 to 2 minutes. Transfer to a plate with a slotted spoon; reserve the saucepan and poaching liquid. Refrigerate the shrimp until chilled, 30 minutes to 1 hour.
  • Meanwhile, combine the peas, parsley and 1/2 cup pea shoots in a blender (preferably a high-speed blender). Add the garlic from the poaching liquid plus 1 1/4 cups poaching liquid. Carefully blend until smooth. Add 1 cup ice cubes, then add the avocados, scallions, tarragon, the reserved lemon zest and 2 tablespoons lemon juice. Blend until very smooth, thinning with cold water, 1 tablespoon at a time, if needed. Season with salt and pepper. Refrigerate at least 20 minutes or up to 1 hour.
  • Stir the soup and thin with cold water, if needed. Add more lemon juice, salt and pepper to taste. Divide the soup among shallow bowls.
  • Toss the chilled shrimp with 1 teaspoon each lemon juice and avocado oil and a pinch each of salt and pepper. Put in the middle of the soup and top with the remaining 1/4 cup pea shoots. Drizzle with the remaining 2 teaspoons avocado oil.

CHILLED AVOCADO SOUP WITH SHRIMP AND CHIVES



Chilled Avocado Soup with Shrimp and Chives image

Categories     Soup/Stew     Blender     Quick & Easy     Lunch     Lemon     Shrimp     Avocado     Cucumber     Spring     Chill     Healthy     Chive     Jalapeño     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 (first-course) servings

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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.
  • 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.

CHILLED AVOCADO COCONUT SOUP



Chilled Avocado Coconut Soup image

Make and share this Chilled Avocado Coconut Soup recipe from Food.com.

Provided by evelynathens

Categories     Coconut

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

2 ripe avocados, peeled, seeded and cubed
1 garlic clove, crushed
1 1/2 cups chicken stock
1 tablespoon fresh lime juice
1 tablespoon sour cream (optional)
salt & freshly ground black pepper
1 1/2 cups coconut milk
1/2-1 teaspoon hot pepper sauce or 1/2-1 teaspoon a few drops Tabasco sauce
3 chives, finely chopped

Steps:

  • Combine avocado, garlic, the chicken stock, lime juice, sour cream, and salt and pepper in a blender or food processor and puree. Mix in coconut milk until smooth. Stir in hot pepper sauce.
  • Chill the soup for at least 1 hour. Garnish with chopped chives just before serving.

Nutrition Facts : Calories 408.4, Fat 35.5, SaturatedFat 19.9, Cholesterol 2.7, Sodium 207, Carbohydrate 21.6, Fiber 9.2, Sugar 9, Protein 7.3

CHILLED CUCUMBER, AVOCADO AND SHRIMP SOUP



Chilled Cucumber, Avocado and Shrimp Soup image

A delightfully refreshing chilled soup -- this recipe is perfect for a hot summer day, a BBQ or even dinner party. The presentation is simple yet elegant, and the soup itself is so good and easy to prepare. There are other avocado/cucumber soup recipes posted here at Zaar, but this one is different and contains an additional ingredient: shrimp! :) This recipe was adapted from a similar one found in HomeBasics magazine. Also note that "Cook Time" is the time required for proper chilling.

Provided by grumblebee

Categories     Citrus

Time 1h5m

Yield 4 generous portions, 4 serving(s)

Number Of Ingredients 9

1 medium avocado
1 medium cucumber, peeled and diced
1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
1 cup plain low-fat yogurt
2 tablespoons lime juice
1 teaspoon salt
1 cup cooked shrimp, diced
2 green onions, finely chopped
4 medium shrimp, cooked and peeled

Steps:

  • Cut the avocado in half and remove the pit. Wrap half the avocado in plastic wrap and set aside.
  • Peel the other half of the avocado, then cut it into chunks.
  • Place the avocado, cucumber, broth, yogurt, lime juice and salt in the bowl of a blender. Process until smooth and creamy. Transfer the mixture to a bowl and refrigerate for at least 1 hour or until very cold.
  • To serve, peel and dice the remaining avocado half. Stir the avocado into the soup along with the diced shrimp.
  • Ladle the soup into 4 bowls, sprinkle with green onions and float a single shrimp on top of each.

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