Serve this creamy, tangy, refreshing chilled avocado soup as an appetizer, or top with the 5-minute sauteed shrimp for a light and healthy lunch or dinner.
Ingredients:
For the Avocado Soup
4 medium avocados
2 English cucumbers, peeled
2 small jalapeños, roughly chopped (remove the seeds and ribs for less heat, if desired)
1/4 cup fresh lime juice
1 cup Greek yogurt
2 cups ice water, plus more for thinning
1/2 cup chopped fresh cilantro
6 scallions, sliced
Kosher salt
1 lime, for serving, cut into wedges
Feta, for serving
For the Shrimp Topping (Optional)
- 1 tablespoon extra virgin olive oil
- 12 ounces medium shrimp, peeled and deveined
- Kosher salt
- 1/2 teaspoon Aleppo pepper
Instructions:
Make the Soup
- Prep the cucumber and avocado: Roughly chop two of the avocados and one of the cucumbers. Add to a high-speed blender.
- Make the puree: To the blender, add the jalapenos, lime juice, yogurt, ice water, ¼ cup of the cilantro, and 3/4 of the the scallions (save some for garnish). Season to taste with salt (2-3 teaspoons), then puree until completely smooth. Transfer to a large bowl.
- Finish and chill the soup: Cut the remaining two avocados and remaining cucumber into 1/4-inch cubes and stir into the soup. Thin with ice water as desired (about 1 to 1 1/2 cups). Season again with salt to taste. Refrigerate for about 1 hour (or see notes for a quick-chilling method).
Optional: Make the Shrimp Topping
- Saute the shrimp. In a large skillet, heat oil over medium-high heat until shimmering. Season the shrimp with salt and Aleppo pepper, then add shrimp to hot oil and cook, turning once, until opaque throughout, 2 to 3 minutes.
Garnish and Serve
- Ladle the soup into bowls. Garnish with the shrimp (if using), remaining cilantro and sliced scallions. Crumble feta cheese on top to finish, then serve each bowl with with a lime wedge.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and Aleppo pepper used in this recipe
- Note: To Chill it Quick: Pour the soup into a bowl or large measuring cup and immerse it in a larger bowl filled with ice water. Let stand until soup is well chilled, stirring occasionally, about 15 minutes.
- Common swaps:
- Make it dairy-free: Replace the Greek yogurt with one additional avocado, and leave off the feta cheese.
- For the vegetarians: Skip the shrimp and top with crunchy, Garlic Croutons.
- Nutritional calculation does not include the optional shrimp topping (an additional 69.3 calories/serving).
