Cold creamy avocado soup with shrimp

Votes: 5

Time: 1 hour 15 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 276, total fat 19 G., saturated fats 3 G., proteins 16 G., carbohydrates 16 G., fiber 9 G., cholesterol 91 mg, sodium 535 mg, sugar 2 G.

Avocados aren't just for guacamole or pretty toast. Try this fruit in a vibrant summer cold soup. This soup of fresh avocado, green peas, and fragrant herbs is blended until creamy and served with a topping of poached shrimp and young pea shoots. It looks elegant and is incredibly refreshing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 lemons
2 cloves garlic, crushed
1 bay leaf
200 g medium shrimp, peeled and deveined (about 16 pcs.)
0.5 cup frozen green peas, defrosted
0.5 cups fresh parsley, tightly packed
3/4 cup chopped pea shoots
2 avocados, peeled
2 green onions, coarsely chopped
2 tablespoons fresh tarragon, tightly packed
1 tbsp. l. avocado oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: peas, Avocado, pea shoots, green onions, tarragon, bay leaf, lemon, parsley, shrimps

Cooking the dish according to the recipe:

Thinly slice half a lemon and place in a medium saucepan with 4 cups of water. Add the garlic, bay leaf, and a generous pinch of salt and black pepper. Grate 0.5 teaspoon of lemon zest and squeeze the juice from the remaining 1.5 lemons; set aside.
Bring to a boil over medium heat. Add the shrimp and cook until tender, 1.5 to 2 minutes. Transfer to a plate with a slotted spoon; reserve the liquid in the pan. Refrigerate the shrimp until completely chilled, 30 minutes to 1 hour.

Meanwhile, combine the green peas, parsley, and 1/2 cup of pea shoots in a blender (preferably a high-powered one). Add the garlic from the pan and 1 1/4 cups of liquid. Blend thoroughly until smooth. Add 1 cup of ice cubes, then add the avocado, green onions, tarragon, reserved zest, and 2 tablespoons of lemon juice. Blend until very smooth, thinning with cold water, 1 tablespoon at a time, if necessary. Season with salt and pepper to taste. Refrigerate for at least 20 minutes and up to 1 hour.
Stir the soup and thin with cold water if necessary. Add more lemon juice, salt, and black pepper to taste. Ladle the soup into bowls.
Toss the cooled shrimp with 1 teaspoon lemon juice and 1 teaspoon avocado oil, season with a pinch of salt and black pepper. Place in the center of the soup and top with the remaining 1/4 cup pea shoots. Drizzle with the remaining 2 teaspoons avocado oil.

Categories:

recipe / Calorie content of prepared meals / Simple shrimp recipes / Blender / Cold dishes / Summer dishes / Soups / Creamy soups / Cream soups / Fish soups / Food Network - recipes