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Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey Photo by: Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

Avocado Soup With Marinated Shrimp

Instead of bowls, consider using martini glasses or other fun glassware to serve this soup.

Southern Living MARCH 2008

  • Yield: Makes 8 to 10 appetizer servings
  • Prep time: 15 Minutes
  • Chill: 1 Hour
  • 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.

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