Chilled Avocado Coconut Soup With Shrimp

A steamy bowl of soup is not something you probably crave when temperatures are soaring. This chilled version will help you keep your cool and load up on the heart-healthy fats found in avocado. Ready to thaw at a moment’s notice, bags of previously cooked frozen shrimp are a quick way to add a healthy dose of muscle-building protein in a flash.

Make it better: Cold soups are best served in cold bowls. So plan ahead and chill your serving bowls in the refrigerator for about 30 minutes before you’re ready to spoon up this soup.

 

INGREDIENTS

LIGHT COCONUT MILK 1-1/2 CUPS


WATER 1-1/2 CUPS


AVOCADO 2 MEDIUM


BASIL, CHOPPED 1/2 CUP


LIME JUICE 1 LIME


JALAPENO PEPPER, SEEDED AND MINCED 1


SALT 1/4 TSP


BLACK PEPPER 1/4 TSP


FROZEN COOKED SHRIMP, THAWED AND ROUGHLY CHOPPED 1 LB.


LIME ZEST 1 LIME


DIRECTIONS
1. Place coconut milk, water, avocado flesh, basil, lime juice, jalapeno, salt and black pepper in a blender and blend until smooth. If the resulting mixture is too thick, blend in more liquid. Pour the mixture into a container, and chill for at least 2 hours.
2. To serve, pour the soup in serving bowls and top with shrimp and lime zest.

 

NUTRITION FACTS
Serving size: 1/4 recipe
Recipe yields: 4 servings
Amount per serving
Calories 345
Fat21 g
Carbs13 g
Protein26 g
Categories Food

2 thoughts on “Chilled Avocado Coconut Soup With Shrimp

  1. Love this heavenly blend of exotic flavors that is no cook , healthy and gluten free

    Like

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