Chilled Cucumber Avocado and Shrimp Soup
Cool, creamy, and irresistibly refreshing, this Chilled Cucumber Avocado and Shrimp Soup is the ultimate no-cook meal for hot summer days. Bursting with fresh, vibrant ingredients like crisp English cucumber, buttery avocado, and zesty lime juice, this soup delivers a silky, flavorful base enhanced by the subtle brininess of tender shrimp. Greek yogurt adds a delightful tang and creamy texture, while cilantro and a hint of garlic elevate the flavor profile to gourmet perfection. Ready in just 20 minutes and served cold, this elegant dish is perfect as a light appetizer, a stunning starter for a dinner party, or a quick, nutritious lunch. Customize each bowl with garnishes like diced cucumber, avocado, or extra shrimp for added flair and texture. With its blend of refreshing ingredients and simple preparation, this recipe is a guaranteed crowd-pleaser you'll want to make all season long!
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Recipe Information
Ingredients
- 2 whole English cucumber
- 2 whole Avocado
- 1 cup Cooked shrimp (peeled, deveined, and tails removed)
- 0.5 cup Greek yogurt (plain, unsweetened)
- 0.25 cup Cilantro leaves
- 2 tablespoons Lime juice (freshly squeezed)
- 1 whole Garlic clove
- 2 tablespoons Olive oil
- 1 cup Cold water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
- Optional: diced cucumber, avocado, and shrimp for garnish
Instructions
1. Peel the cucumbers if desired and cut them into chunks. Set aside.
2. Halve the avocados, remove the pits, and scoop out the flesh.
3. In a blender or food processor, combine the cucumber chunks, avocado flesh, cooked shrimp, Greek yogurt, cilantro leaves, lime juice, garlic clove, olive oil, cold water, salt, and black pepper.
4. Blend until smooth and creamy. If the soup is too thick, you can add a little more cold water, one tablespoon at a time, until the desired consistency is achieved.
5. Taste for seasoning and adjust with additional salt, pepper, or lime juice as needed.
6. Transfer the soup to a bowl or container, cover, and refrigerate for at least 1 hour to chill.
7. Before serving, stir the soup and pour it into bowls. Garnish with optional diced cucumber, avocado, and shrimp for extra texture and presentation.
8. Serve cold and enjoy this light, flavorful dish!
Nutrition Facts
Calories |
1177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.7 g | 94% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 1905 mg | 83% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 17.8 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 390 mg | 30% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3592 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
