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Avocado Soup with Spicy Shrimp Salsa

Prep time 18 mins
Chill time 45 mins
Yield 4 servings (serving size: 1 cup soup and 1/4 cup salsa)

Ingredients

  • 1 cup chopped seeded plum tomato, divided
  • 1/2 cup chopped cooked shrimp
  • 1/4 cup chopped fresh cilantro, divided
  • 1/4 cup fresh lime juice, divided (about 2 limes)
  • 1 chopped seeded jalapeño pepper, divided
  • 3/4 teaspoon salt, divided
  • 2 ripe peeled avocados, seeded
  • 2 cups cold water
  • 1/2 cup reduced-fat sour cream

Nutrition Information

  • calories 233
  • fat 16.8 g
  • satfat 5.0 g
  • protein 10.6 g
  • carbohydrate 14.4 g
  • cholesterol 71 mg
  • iron 1.3 mg
  • sodium 532 mg
  • caloriesfromfat 60 %
  • fiber 8.5 g
  • calcium 70 mg

How to Make It

  1. Combine 1/2 cup tomato, shrimp, 1 tablespoon each of cilantro and lime juice, 1 teaspoon jalapeño, and 1/4 teaspoon salt in a medium bowl. Cover and chill 30 minutes.

  2. Meanwhile, combine avocado, water, 2 tablespoons cilantro, and remaining lime juice and jalapeño in a blender; process until smooth. Add sour cream and remaining 1/2 teaspoon salt; process until well blended.

  3. Pour soup into a large bowl; stir in remaining 1/2 cup tomato. Cover and chill 30 minutes. Ladle soup evenly into 4 bowls; spoon 1/4 cup salsa into center of each serving. Sprinkle each serving evenly with remaining cilantro.

Oxmoor House Healthy Eating Collection