Chilled Avocado Soup with Shrimp and Tomato Recipe
Introduction
This chilled avocado soup is a refreshing and creamy dish perfect for warm days. Blended with milk, lemon juice, and a hint of spice, it offers a smooth texture and vibrant flavors. Garnished with fresh tomato and seafood, it’s both elegant and easy to prepare.
Ingredients
- 3 medium avocados (approximately 6 ounces each)
- 1 cup water (or low-sodium broth of choice)
- 1 cup milk of choice
- 2 tablespoons lemon juice
- 2 ½ teaspoons seasoning salt
- 1 dash red pepper sauce
- 1 cup chopped red tomato
- Lemon coins for garnish
- Large cooked shrimp or cooked crab for garnish (optional)
Instructions
- Step 1: Peel the avocados completely and remove the pits. Place the avocado flesh into a fine mesh sieve and use the back of a wooden spoon to press the avocado through the sieve into a large mixing bowl. Scrape off any flesh sticking to the back of the sieve.
- Step 2: Add the water, milk of choice, lemon juice, seasoning salt, and red pepper sauce to the bowl with the pressed avocado. Stir well to combine all ingredients.
- Step 3: Cover the bowl with a lid or plastic wrap and refrigerate for at least 1 hour or until ready to serve.
- Step 4: To serve, ladle the chilled soup into bowls. Garnish with additional red pepper sauce, chopped red tomato, lemon coins, and cooked shrimp or crab if desired. Serve immediately.
Tips & Variations
- For a smoother texture, you can blend the ingredients in a food processor or blender instead of pressing through a sieve.
- Use low-fat or plant-based milk for a lighter or dairy-free version.
- Add a pinch of cayenne pepper or fresh herbs like cilantro for extra flavor.
- Substitute the seafood garnish with crispy bacon or toasted nuts for a different twist.
Storage
Store the soup in an airtight container in the refrigerator for up to 2 days. Stir well before serving as some separation may occur. This soup is best served chilled and is not recommended for freezing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegan?
Yes, substitute the milk with any plant-based milk such as almond, oat, or soy milk, and use vegetable broth if using broth as the liquid base.
Can I prepare this soup in advance?
Absolutely. The soup can be made up to a day ahead and kept refrigerated. Just give it a good stir before serving and add fresh garnishes as desired.
PrintChilled Avocado Soup with Shrimp and Tomato Recipe
This refreshing Chilled Avocado Soup is a creamy and light dish perfect for warm weather or as a sophisticated appetizer. Blending ripe avocados with water, milk, lemon juice, and subtle seasonings creates a smooth and flavorful base, garnished with fresh chopped tomatoes, lemon coins, and succulent cooked shrimp or crab for added texture and protein. Served cold, this soup offers a delightful balance of rich, tangy, and slightly spicy flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 3 medium avocados (approximately 6 ounces each)
- 1 cup water (or low-sodium broth of choice)
- 1 cup milk of choice
- 2 tablespoons lemon juice
- 2 ½ teaspoons seasoning salt
- 1 dash red pepper sauce
- 1 cup chopped red tomato
Garnishes
- Lemon coins
- Large cooked shrimp (or cooked crab)
Instructions
- Prepare Avocados: Peel all three avocados completely and remove the pits. Place the avocado flesh into a fine mesh sieve and use the back of a wooden spoon to press the avocado through, allowing a smooth puree to collect in a large mixing bowl. Scrape off any remaining flesh that sticks to the back of the sieve.
- Combine Ingredients: To the bowl with the pressed avocado, add 1 cup water (or your choice of low-sodium broth), 1 cup milk of choice, 2 tablespoons lemon juice, 2 ½ teaspoons seasoning salt, and 1 dash of red pepper sauce. Stir thoroughly to incorporate all ingredients evenly, creating a creamy soup base.
- Chill the Soup: Cover the mixing bowl tightly with a lid or plastic wrap. Place the bowl in the refrigerator and chill for at least 1 hour. This allows the flavors to meld together and the soup to cool completely, enhancing its refreshing character.
- Serve and Garnish: When ready to serve, ladle the chilled soup into individual serving bowls. Garnish each bowl with additional red pepper sauce to taste, 1 cup chopped red tomato for freshness, lemon coins for a zesty accent, and large cooked shrimp or cooked crab for protein and elegance. Serve immediately while chilled.
Notes
- Milk choice can be dairy or non-dairy such as almond, soy, or oat milk depending on preference.
- Seasoning salt can be substituted with regular salt and additional herbs/spices as desired.
- Low-sodium broth is optional and can be used to add a subtle savory flavor instead of water.
- For a vegan version, omit shrimp/crab and use plant-based milk.
- Adjust red pepper sauce amount to control spice level.
Keywords: Chilled Avocado Soup, Avocado Soup, No-Cook Soup, Summer Soup, Healthy Avocado Recipe, Shrimp Soup
