Avocado Soup with Citrus-Shrimp Relish

Photo: Randy Mayor; Styling: Cindy Barr

This lovely no-cook soup makes a refreshing entrée with a green salad.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 292
  • Calories from fat: 41%
  • Fat: 13.2g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 7.8g
  • Polyunsaturated fat: 2.6g
  • Protein: 23.9g
  • Carbohydrate: 22.5g
  • Fiber: 7.3g
  • Cholesterol: 118mg
  • Iron: 3.4mg
  • Sodium: 832mg
  • Calcium: 146mg

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

Preparation

  1. 1. To prepare relish, combine first 5 ingredients in a small bowl, tossing gently.
  2. 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.
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