Instead of bowls, consider using martini glasses or other fun glassware to serve this soup.

Sharon Wood, Dallas, Texas
Recipe by Southern Living March 2008

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Credit: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

Recipe Summary test

prep:
15 mins
chill:
1 hr
stand:
15 mins
total:
1 hr 30 mins
Yield:
Makes 8 to 10 appetizer servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process first 3 ingredients and 1/4 tsp. salt in a blender until smooth, stopping to scrape down sides.

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  • Transfer avocado mixture to a bowl; stir in buttermilk, 3 Tbsp. lemon juice, and, if desired, wine until smooth. Place plastic wrap directly on soup, and chill at least 1 hour or up to 4 hours.

  • During last 15 minutes of chill time for avocado mixture, combine shrimp, olive oil, lemon zest, and remaining 1 Tbsp. lemon juice and 3/4 tsp. salt, and let stand 15 minutes.

  • Ladle soup into small bowls, and top each with shrimp. Garnish, if desired.

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