Chilled Avocado-Lime Soup with Shrimp and Chilies

Coastal Living
Guests at Blanchard's Restaurant enjoy simple, flavorful dishes. Here's one.
Makes 4 servings


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2 pounds ripe avocados (about 5), peeled and chopped
1 jalapeño, seeded and minced
Pinch crushed red pepper flakes
1/3 cup fresh lime juice, divided
3 cups chicken broth
1 cup cream
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons coarsely chopped fresh cilantro
10 medium cooked shrimp, peeled, deveined, and halved horizontally
1/8 teaspoon freshly ground black pepper
1 tablespoon olive oil
Garnish: fresh cilantro


Combine first 3 ingredients, 3 tablespoons lime juice, and 1 cup chicken broth in food processor; process until smooth. Transfer mixture to a large bowl; whisk in remaining 2 cups chicken broth, cream, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and chopped cilantro. Chill soup mixture.

Combine shrimp, remaining 1/4 teaspoon salt, 1/8 teaspoon black pepper, and oil in a small bowl. Toss with remaining 2 tablespoons lime juice. Let stand for 15 minutes.

Ladle soup into bowls, and top each with 5 shrimp halves. Garnish, if desired.

Created date

November 2003