Cold avocado and cucumber soup with shrimp recipe
Cold Avocado and Cucumber Soup with Shrimp recipeThis article was published by: Matthew
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Recipe introIntroducing 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
|100 ml||white wine|
|200 ml||cold vegetable stock|
|150 g||sour cream|
|1 dash(es)||white balsamic vinegar|
|salt and pepper|
|4 tbsp||shrimp, cooked|
InstructionsPeel 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.
ca. 20 min
Cooking / Baking Time:
ca. 10 min
Grade of difficulty:
Calories per portion:
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