Avocado Soup with Spicy Shrimp 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

Preparation

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.