Avocado Soup with Spicy Shrimp Salsa

Yield: 4 servings (serving size: 1 cup soup and 1/4 cup salsa)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:
Chill: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 233
  • Fat: 16.8g
  • Saturated fat: 5.0g
  • Protein: 10.6g
  • Carbohydrate: 14.4g
  • Cholesterol: 71mg
  • Iron: 1.3mg
  • Sodium: 532mg
  • Calories from fat: 60%
  • Fiber: 8.5g
  • Calcium: 70mg


  • 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


  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.
My Notes

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

Add Note

Avocado Soup with Spicy Shrimp Salsa Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy