ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Avocado Soup with Citrus-Shrimp Relish

Photo: Randy Mayor; Styling: Cindy Barr
Yield 4 servings
This lovely no-cook soup makes a refreshing entrée with a green salad.

Ingredients

  • Relish:
  • 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
  • Soup:
  • 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

Nutrition Information

  • calories 292
  • caloriesfromfat 41 %
  • fat 13.2 g
  • satfat 2.2 g
  • monofat 7.8 g
  • polyfat 2.6 g
  • protein 23.9 g
  • carbohydrate 22.5 g
  • fiber 7.3 g
  • cholesterol 118 mg
  • iron 3.4 mg
  • sodium 832 mg
  • calcium 146 mg

How to Make It

  1. To prepare relish, combine first 5 ingredients in a small bowl, tossing gently.

  2. 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.