Chilled Avocado Soup with Seared Chipotle Shrimp

Chilled Avocado Soup with Seared Chipotle Shrimp Recipe
Photo: Anna Williams; Styling: Pam Morris
A delicious combination of tastes and textures, this first course soup combines smoky chile heat, crisp sweet corn, and silky-rich avocado.

Yield:

8 servings
Total time: 30 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 19 Minutes
Total: 30 Minutes

Nutritional Information

Calories 184
Fat 10.5 g
Satfat 2.9 g
Monofat 5.3 g
Polyfat 1.3 g
Protein 12 g
Carbohydrate 13 g
Fiber 4.6 g
Cholesterol 63 mg
Iron 1.7 mg
Sodium 286 mg
Calcium 28 mg

Ingredients

SOUP:
3 cups fat-free, lower-sodium chicken broth
1 1/2 cups diced peeled avocado (about 2)
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
LIME CREAM:
3/4 cup reduced-fat sour cream
1 tablespoon chopped fresh cilantro
1 teaspoon grated lime rind
1/2 teaspoon freshly ground black pepper
SHRIMP:
3/4 pound medium shrimp, peeled and deveined
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 (7-ounce) can chipotle chiles in adobo sauce
Cooking spray
1 cup fresh corn kernels (about 2 ears)
1/4 cup finely chopped red onion
1 garlic clove, minced
1 tablespoon fresh lime juice

Preparation

1. To prepare soup, place chicken broth and next 5 ingredients (through 1/4 teaspoon black pepper) in a blender or food processor, and process until smooth. Cover and chill.

2. To prepare lime cream, combine sour cream and next 3 ingredients (through 1/2 teaspoon black pepper) in a bowl; stir well. Cover and chill.

3. To prepare the shrimp, sprinkle shrimp with cumin, 1/2 teaspoon pepper, and 1/4 teaspoon salt; set aside. Remove 1 chipotle chile and 1 tablespoon adobo sauce from can, and finely chop chile. Reserve remaining chiles and adobo sauce for another use.

4. Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add shrimp, and cook 2 minutes. Turn shrimp over. Add corn, onion, and garlic; sauté for 2 minutes. Add chopped chipotle chile, 1 tablespoon adobo sauce, and 1 tablespoon lime juice; sauté for 2 minutes or until shrimp are done and vegetables are crisp-tender.

5. To serve, ladle about 1/2 cup soup into each of 8 bowls. Top with 1 1/2 tablespoons lime cream, one-eighth of shrimp, and about 2 tablespoons corn mixture.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Tony Rosenfeld,

Cooking Light

June 2011
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