Avocado Soup With Marinated Shrimp

Avocado Soup With Marinated Shrimp Recipe
Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
Instead of bowls, consider using martini glasses or other fun glassware to serve this soup.

Yield:

Makes 8 to 10 appetizer servings

Recipe from

Recipe Time

Prep: 15 Minutes
Chill: 1 Hours
Stand: 15 Minutes

Ingredients

3 large avocados, cut into chunks
2 (14-oz.) cans vegetable broth
1/4 teaspoon ground red pepper
1 teaspoon salt, divided
1/2 cup buttermilk
4 tablespoons fresh lemon juice, divided
1/4 cup off-dry white wine (Riesling) (optional)
1/2 pound medium-size peeled, cooked shrimp
1 tablespoon olive oil
1 teaspoon lemon zest
Garnish: chopped fresh chives

Preparation

1. Process first 3 ingredients and 1/4 tsp. salt in a blender until smooth, stopping to scrape down sides.

2. Transfer avocado mixture to a bowl; stir in buttermilk, 3 Tbsp. lemon juice, and, if desired, wine until smooth. Place plastic wrap directly on soup, and chill at least 1 hour or up to 4 hours.

3. During last 15 minutes of chill time for avocado mixture, combine shrimp, olive oil, lemon zest, and remaining 1 Tbsp. lemon juice and 3/4 tsp. salt, and let stand 15 minutes.

4. Ladle soup into small bowls, and top each with shrimp. Garnish, if desired.

Note:

Sharon Wood, Dallas, Texas,

March 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note