Best 4 Chilled Avocado Soup With Shrimp Recipes

Indulge in the symphony of flavors that is chilled avocado soup with shrimp – a culinary masterpiece that tantalizes the taste buds and nourishes the soul. This refreshing soup is a delightful fusion of creamy avocados, succulent shrimp, and a medley of zesty spices that dance on the palate. As you savor each spoonful, the coolness of the avocado soothes your senses, while the shrimp adds a burst of briny sweetness that complements the creamy texture perfectly.

Accompanying this delectable soup is a trio of tantalizing recipes, each offering unique dimensions of flavor. The classic guacamole recipe provides a creamy and tangy dip that pairs perfectly with tortilla chips or fresh vegetables. For a spicy kick, the chipotle crema recipe delivers a smoky and slightly spicy sauce that adds an extra layer of complexity to your soup or tacos. And to elevate your culinary experience, the roasted tomato salsa recipe presents a vibrant and flavorful salsa that brings a touch of freshness and acidity to any dish.

Whether you're seeking a light and refreshing lunch option or an elegant appetizer to impress your guests, this chilled avocado soup with shrimp is sure to delight. Dive into the world of flavors and discover the culinary artistry that awaits you.

Check out the recipes below so you can choose the best recipe for yourself!

AVOCADO-CUCUMBER SOUP WITH SHRIMP

Avocado-Cucumber Soup with Shrimp image

Pureed avocado and yogurt gives this chilled soup its creamy texture. To save time, try our quick-cooling method. (See note below.)

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h20m

Number Of Ingredients 10

Ingredients

1 English cucumber, peeled and cut into 1/4-inch cubes (about 2 cups)
2 avocados, pitted and peeled
1/2 cup low-fat plain yogurt
3 tablespoons fresh lime juice
1 minced small jalapeno (seeds and ribs removed for less heat, if desired)
1/3 cup sliced scallions
2 tablespoons chopped fresh cilantro
Coarse salt and ground pepper
1 teaspoon olive oil
12 medium shrimp (about 6 ounces), peeled and deveined

Steps:

In a blender, combine half the cucumber and 1 avocado with the yogurt, lime juice, jalapeno, scallions, 1 tablespoon cilantro, 1 cup ice water, 1 1/2 teaspoons 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 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 to 3 minutes. Ladle soup into bowls; garnish with shrimp and remaining tablespoon cilantro.

Nutrition Facts : Calories 217 g, Fat 17 g, Protein 7 g

CHILLED AVOCADO SOUP

Chilled Avocado Soup image

This delicious soup is full of fat and fiber for a fresh way to get your daily dose of avocado.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h15m

Number Of Ingredients 7

Ingredients

3 ripe avocados
2 cups low-fat buttermilk
1/3 cup walnut halves
1/3 cup fresh dill sprigs, plus more for garnish (optional)
1/3 cup diced red onion, or half a small onion
1 tablespoon red-wine vinegar
1 teaspoon coarse salt

Steps:

Halve and pit two avocados. With a spoon, scoop out flesh and transfer to a blender. Add buttermilk, walnuts, dill, red onion, vinegar, salt, and 1 cup water and puree until smooth.
Cover the blender and refrigerate until the soup is well chilled, at least one hour. Halve and pit remaining avocado. Cut into four sections lengthwise, and then cut crosswise into 1/2-inch chunks. Divide soup among four bowls and garnish each with diced avocado and dill, if desired.

Nutrition Facts : Calories 352 g, Fat 29 g, Fiber 11 g, Protein 8 g

CHILLED CUCUMBER, AVOCADO AND SHRIMP SOUP

Chilled Cucumber, Avocado and Shrimp Soup image

A delightfully refreshing chilled soup -- this recipe is perfect for a hot summer day, a BBQ or even dinner party. The presentation is simple yet elegant, and the soup itself is so good and easy to prepare. There are other avocado/cucumber soup recipes posted here at Zaar, but this one is different and contains an additional ingredient: shrimp! :) This recipe was adapted from a similar one found in HomeBasics magazine. Also note that "Cook Time" is the time required for proper chilling.

Provided by grumblebee

Categories Citrus

Time 1h5m

Yield 4 generous portions, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 medium avocado
1 medium cucumber, peeled and diced
1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
1 cup plain low-fat yogurt
2 tablespoons lime juice
1 teaspoon salt
1 cup cooked shrimp, diced
2 green onions, finely chopped
4 medium shrimp, cooked and peeled

Steps:

Cut the avocado in half and remove the pit. Wrap half the avocado in plastic wrap and set aside.
Peel the other half of the avocado, then cut it into chunks.
Place the avocado, cucumber, broth, yogurt, lime juice and salt in the bowl of a blender. Process until smooth and creamy. Transfer the mixture to a bowl and refrigerate for at least 1 hour or until very cold.
To serve, peel and dice the remaining avocado half. Stir the avocado into the soup along with the diced shrimp.
Ladle the soup into 4 bowls, sprinkle with green onions and float a single shrimp on top of each.

CHILLED AVOCADO SOUP WITH SHRIMP AND CHIVES

Chilled Avocado Soup with Shrimp and Chives image

Categories Soup/Stew Blender Quick & Easy Lunch Lemon Shrimp Avocado Cucumber Spring Chill Healthy Chive Jalapeño Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 (first-course) servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 small white onion, minced
1 jalapeño chili, seeded, minced
3 garlic cloves, minced
4 ripe avocados, peeled, pitted, chopped
2 cups canned low-salt chicken broth
5 tablespoons fresh lemon juice
2 cups (or more) water
1 teaspoon grated lemon peel
8 ounces cooked bay shrimp
1 cucumber, peeled, seeded, diced
3 tablespoons chopped fresh chives

Steps:

Heat oil in medium skillet over medium-low heat. Add onion and jalapeño; sauté until tender, about 15 minutes. Add garlic; sauté 2 minutes. Season with salt. Remove from heat; cool.
Place avocados in blender. Add chicken broth, 4 tablespoons lemon juice and onion mixture. Puree until smooth. Transfer to large bowl. Stir in 2 cups water and lemon peel. Thin soup with more water, if desired. Season to taste with salt and pepper. Cover and refrigerate until well chilled, about 3 hours.
Meanwhile, mix shrimp, cucumber, chives, and 1 tablespoon lemon juice in medium bowl. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 3 hours. Ladle soup into bowls. Top with shrimp.

Tips:

For the best flavor, use ripe avocados. Look for avocados that are dark green or black in color and yield to gentle pressure when squeezed.
If you don't have a blender, you can mash the avocados by hand. Just be sure to mash them until they are very smooth.
You can use any type of shrimp for this recipe. I used cooked shrimp, but you can also use raw shrimp. If you use raw shrimp, be sure to cook them before adding them to the soup.
To make a vegetarian version of this soup, simply omit the shrimp. You can add other vegetables to the soup, such as diced tomatoes, corn, or bell peppers.
Serve the soup chilled or at room temperature. You can also garnish the soup with additional chopped cilantro, diced avocado, or a drizzle of olive oil.

Conclusion:

This chilled avocado soup with shrimp is a refreshing and flavorful summer soup. It's easy to make and can be tailored to your own taste preferences. Whether you serve it as a starter or a main course, this soup is sure to please everyone at your table.