Cold avocado and cucumber soup with shrimp recipe

Cold Avocado and Cucumber Soup with Shrimp recipe

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Recipe intro

Introducing a refreshing and delicious dish, the Cold Avocado and Cucumber Soup with Shrimp recipe. This recipe combines the creamy richness of avocado with the crispness of cucumber to create a chilled and satisfying soup. Topped with succulent shrimp, this dish is perfect for warm summer days or as a light appetizer. With its vibrant flavors and easy preparation, this recipe is sure to impress your guests.

Keywords: cold soup, avocado, cucumber, shrimp, refreshing.

Cold avocado and cucumber soup with shrimp recipe details

Cold avocado and cucumber soup with shrimp recipe, recipe Rating: 4.8
Number of votes:123 

Ingredients

2 small	cucumbers
1	ripe avocado
2	onions
1 clove(s)	garlic
2 tbsp	oil
100 ml	white wine
200 ml	cold vegetable stock
150 g	sour cream
1 dash(es)	white balsamic vinegar
	salt and pepper
	cayenne pepper
	sugar
4 tbsp	shrimp, cooked

Instructions

Peel and chop the onions and the garlic. Sauté in a pan with oil until golden brown. Deglaze with the wine and boil down completely. Take the saucepan from the heat and add the vegetable stock.

Peel and half the cucumber, scoop out the seeds and cut the cucumber in cubes. Half the avocado, remove the stone and cut the pulp in cubes too. Transfer the stock, avocado and cucumber into a blender, add the cream and season with salt, pepper, a pinch of sugar, a pinch of cayenne pepper and a dash of balsamic vinegar. Purée until smooth.

Place the soup into the refrigerator until very cold.

Before serving, adjust the seasoning. Ladle the soup into chilled cups and garnish with shrimp.

Serve as a refreshing snack or as entremet between courses of a menu.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 10 min
Grade of difficulty:
medium
Calories per portion:
n/a