Chilled Avocado Lime Soup with Shrimp and Chilies

By Tiller

This is a cool light summer soup, for a richer version, substitute heavy cream for some or all of the milk. If you are not a cilantro fan, snip some fresh chives over each bowl instead.

Ingredients

• 10 cooked med shrimp, chilled, deveined and sliced horizontally
• salt & pepper
• 1 tbsp olive oil
• 1/3 cup lemon juice
• 2 lbs ripe avocados, peeled and chopped
• 3 cups chicken broth
• 1 cup milk
• 1 jalapeno pepper, seeded and minced
• pinch dried red pepper flakes
• 1 1/2 tbsp coarsely chopped fresh cilantro, plus more for garnish

Preparation

Step 1

In a small bowl, sprinkle the cooked shrimp with salt & pepper, and toss with the oil and 2 tbsp lime juice. Let stand for 15 minutes. In the bowl of a food processor, puree the avocado and chicken broth until very smooth.
Add the milk and process until blended. Add 3 tbsp lime juice,the minced jalapeño pepper, and the pepper flakes, pulsing until blended Add salt, pepper and more lime juice to taste.
Ladle the soup into bowls, float 5 shrimp halves on the top of each, and garnish with cilantro.