Avocado Soup with Spicy Shrimp Salsa

Oxmoor House
4 servings (serving size: 1 cup soup and 1/4 cup salsa)


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1 cup chopped seeded plum tomato, divided
1/2 cup chopped cooked shrimp
1/4 cup chopped fresh cilantro, divided
1/4 cup fresh lime juice, divided (about 2 limes)
1 chopped seeded jalapeño pepper, divided
3/4 teaspoon salt, divided
2 ripe peeled avocados, seeded
2 cups cold water
1/2 cup reduced-fat sour cream


Prep: 18 Minutes
Chill: 45 Minutes

Combine 1/2 cup tomato, shrimp, 1 tablespoon each of cilantro and lime juice, 1 teaspoon jalapeño, and 1/4 teaspoon salt in a medium bowl. Cover and chill 30 minutes.

Meanwhile, combine avocado, water, 2 tablespoons cilantro, and remaining lime juice and jalapeño in a blender; process until smooth. Add sour cream and remaining 1/2 teaspoon salt; process until well blended.

Pour soup into a large bowl; stir in remaining 1/2 cup tomato. Cover and chill 30 minutes. Ladle soup evenly into 4 bowls; spoon 1/4 cup salsa into center of each serving. Sprinkle each serving evenly with remaining cilantro.

Created date

March 2010

Nutritional Information

Calories 233
Fat 16.8 g
Satfat 5.0 g
Protein 10.6 g
Carbohydrate 14.4 g
Cholesterol 71 mg
Iron 1.3 mg
Sodium 532 mg
Caloriesfromfat 60 %
Fiber 8.5 g
Calcium 70 mg