Skip to main content

Shrimp and avocado soup offers a refreshing soup alternative on hot summer days.

A tangle of baby shrimp top this easy chilled soup. Look for ripe avocados that have a little give to them.

Servings: 4

Ready Time: 10 minutes

Shrimp and avocado soup

4 green onions coarsely chopped

2 ripe avocados, peeled and cut in chunks

2 cups buttermilk

2 cups baby spinach

1 tbsp lime juice

Salt to taste

Garnish

4 cherry tomatoes, finely chopped

1 green onion, chopped

1 tbsp finely chopped jalapeno

4 oz cooked baby shrimp, chilled

Method

Place all the ingredients for the soup in a food processor and puree until smooth. Taste for seasoning adding more lime juice and salt as needed.

Garnish with chopped tomatoes, onion, jalapeno and baby shrimp.

Interact with The Globe