ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chilled Avocado-Lime Soup with Shrimp and Chilies

Yield Makes 4 servings
Guests at Blanchard's Restaurant enjoy simple, flavorful dishes. Here's one.


  • 2 pounds ripe avocados (about 5), peeled and chopped
  • 1 jalapeño, seeded and minced
  • Pinch crushed red pepper flakes
  • 1/3 cup fresh lime juice, divided
  • 3 cups chicken broth
  • 1 cup cream
  • 1 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons coarsely chopped fresh cilantro
  • 10 medium cooked shrimp, peeled, deveined, and halved horizontally
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • Garnish: fresh cilantro

How to Make It

  1. Combine first 3 ingredients, 3 tablespoons lime juice, and 1 cup chicken broth in food processor; process until smooth. Transfer mixture to a large bowl; whisk in remaining 2 cups chicken broth, cream, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and chopped cilantro. Chill soup mixture.

  2. Combine shrimp, remaining 1/4 teaspoon salt, 1/8 teaspoon black pepper, and oil in a small bowl. Toss with remaining 2 tablespoons lime juice. Let stand for 15 minutes.

  3. Ladle soup into bowls, and top each with 5 shrimp halves. Garnish, if desired.