Description
This chilled avocado lime shrimp soup is a refreshing dish perfect for summer days. It combines creamy avocado with zesty lime and succulent shrimp for a delightful flavor experience.
Ingredients
Scale
- 3 ripe avocados, halved and pitted
- 2 cups vegetable broth (chilled)
- 1 cup coconut milk (chilled)
- 1/4 cup fresh lime juice (about 2–3 limes)
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/4 cup fresh cilantro leaves, plus extra for garnish
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
- Zest of 1 lime (for garnish)
- Cherry tomatoes, halved (for garnish)
- Thinly sliced radishes (for garnish)
- Extra cilantro leaves (for garnish)
- Lime wedges (for serving)
Instructions
- Start by preparing the soup base: In a blender, combine the 3 ripe avocados, 2 cups of chilled vegetable broth, and 1 cup of chilled coconut milk. Blend on high until the mixture is completely smooth and creamy, about 30-60 seconds. Ensure there are no lumps; if necessary, scrape down the sides of the blender and blend again. A common mistake at this stage is not allowing enough time for blending, which can lead to a chunky soup.
- Add the 1/4 cup of fresh lime juice, 1 clove of minced garlic, 1 teaspoon of ground cumin, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of cayenne pepper (if using) to the blender. Blend for another 15-30 seconds until well combined. Taste and adjust seasoning as needed, adding more salt or lime juice for brightness. Remember, the flavors will deepen as the soup chills, so don’t be overly aggressive with the seasoning at this point.
- Transfer the blended soup to a large bowl or airtight container and refrigerate for at least 30 minutes, allowing the flavors to meld and the soup to chill thoroughly. The ideal serving temperature is cold; if it’s not chilled, the flavors won’t be as vibrant.
- While the soup is chilling, prepare the shrimp. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add 1 pound of peeled and deveined shrimp. Cook for about 2-4 minutes until they turn pink and opaque, stirring occasionally. Be careful to not overcook the shrimp, as they can become tough and rubbery.
- Once the shrimp are cooked, remove them from the heat and drizzle with 1 tablespoon of fresh lime juice, sprinkling salt and pepper to taste. Toss well to ensure the shrimp are evenly coated.
- To serve, ladle the chilled avocado soup into bowls. Top with the sautéed shrimp, and garnish with halved cherry tomatoes, thinly sliced radishes, extra cilantro leaves, and lime wedges for an extra burst of flavor. Enjoy your refreshing Cold Avocado Lime Soup with Shrimp!
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Soup
- Method: Blending and sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 150 mg
Keywords: To achieve the best flavor, chill both the vegetable broth and coconut milk before blending. A common mistake is overcooking the shrimp; keep an eye on them as they cook, and remember they’re done when they turn pink and opaque.