This lovely no-cook soup makes a refreshing entrée with a green salad.
2 tablespoons chopped fresh cilantro
1 teaspoon grated lemon rind
1 teaspoon finely chopped red onion
1 teaspoon extravirgin olive oil
8 ounces peeled and deveined medium shrimp, steamed and coarsely chopped
2 cups fat-free, less-sodium chicken broth
1 3/4 cups chopped avocado (about 2)
1 cup water
1 cup rinsed and drained canned navy beans
1/2 cup fat-free plain yogurt
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon hot pepper sauce (such as Tabasco)
1 small jalapeño pepper, seeded and chopped
1/4 cup (1 ounce) crumbled queso fresco cheese
How to Make It
To prepare relish, combine first 5 ingredients in a small bowl, tossing gently.
To prepare soup, combine broth and next 9 ingredients (through jalapeño) in a blender; puree until smooth, scraping sides. Ladle 1 1/4 cups avocado mixture into each of 4 bowls; top each serving with 1/4 cup shrimp mixture and 1 tablespoon cheese.
Blah. I followed the recipe exactly and found this recipe to be bland. I thought it sounded GREAT and was excited to make it --- I'm SO GLAD I didn't make it for guests on the first shot. I also tossed it and agree with one of the other one-star reviews: what a waste.
I was skeptical and for good reason. I love avocados but not in this recipe. This dish had such a chicken broth-y taste that was too hard to get past. Would be much better to omit the chicken broth and water and just turn it into a dip. I threw out the entire dish, what a waste!
This recipe was a snap to put together and it was delicious! Eating this on a hot day would be perfect!
We dipped Tostitos Hint of Lime tortilla chips in the soup and it added even more flavor and substance to this soup. I highly recommend adding the chips.
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