This comes from Martha Stewart recipes, so I am going to post it as it was written. The changes I made to the recipe were to use half low fat yogurt and half sour cream. I also found that it needed a little more acid so added a tablespoon of white balsamic vinegar. I cooked the shrimp in the oven at a 350F. temp.
added a clove of minced garlic and Alfies seasoning while it cooked and because the jalapeno was mild, added a little dusting of cayenne to the shrimp while cooking.
1 English cucumber, peeled and cut into 1/4 inch cubes (about 2 cups)
2 avocados, pitted and peeled
|Chilled Avocado-Cucumber Soup with Shrimp|
3 Tablespoons fresh lime juice
1 minced small jalapeno chile (seeds and ribs removed for less heat, if desired)
1/3 cup sliced scallions
2 Tablespoon chopped fresh cilantro
Kosher salt and fresh ground pepper
1 teaspoon olive oil
12 medium shrimp peeled and deveined
In a blender, combine half the cucumber and 1 avocado with yogurt, lime juice, jalapeno, scallions, 1 Tablespoon cilantro, 1 cup of ice water, 1/2 teaspoon salt and 1/4 teaspoon pepper. Puree until completely smooth. Transfer to a large bowl.
Cut remaining avocado into 1/4 inch cubes. Stir avocado and remaining cucumber into soup. Thin with 1/2 to 1 cup of ice water, as desired. Season again with salt and pepper.
Chill about 1 hour.
In a large skillet, heat oil over medium-high heat. Cook shrimp, turning once until opaque throughout 2-3 minutes. Ladle soup into bowls, garnish with shrimp and remaining tablespoon cilantro.