Chilled Avocado Soup with Seared Chipolte Shrimp

YIELD: 8 servings HANDS-ON: 19 MINUTES TOTAL: 30 MINUTES COURSE: Appetizers, Soups/Stews

Photo by Judy P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • SOUP:

  • 3

    cups fat-free, lower-sodium chicken broth

  • 1 1/2

    cups diced peeled avocado (about 2)

  • 2

    tablespoons chopped fresh cilantro

  • 2

    tablespoons fresh lime juice

  • 1/4

    teaspoon kosher salt

  • 1/4

    teaspoon freshly ground black pepper

  • LIME CREAM:

  • 3/4

    cup reduced-fat sour cream

  • 1

    tablespoon chopped fresh cilantro

  • 1

    teaspoon grated lime rind

  • 1/2

    teaspoon freshly ground black pepper

  • SHRIMP:

  • 3/4

    pound medium shrimp, peeled and deveined

  • 1/2

    teaspoon ground cumin

  • 1/2

    teaspoon freshly ground black pepper

  • 1/4

    teaspoon kosher salt

  • 1

    (7-ounce) can chipotle chiles in adobo sauce Cooking spray

  • 1

    cup fresh corn kernels (about 2 ears)

  • 1/4

    cup finely chopped red onion

  • 1

    garlic clove, minced

  • 1

    tablespoon fresh lime juice

Directions

1. To prepare soup, place chicken broth and next 5 ingredients (through 1/4 teaspoon black pepper) in a blender or food processor, and process until smooth. Cover and chill. 2. To prepare lime cream, combine sour cream and next 3 ingredients (through 1/2 teaspoon black pepper) in a bowl; stir well. Cover and chill. 3. To prepare the shrimp, sprinkle shrimp with cumin, 1/2 teaspoon pepper, and 1/4 teaspoon salt; set aside. Remove 1 chipotle chile and 1 tablespoon adobo sauce from can, and finely chop chile. Reserve remaining chiles and adobo sauce for another use. 4. Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add shrimp, and cook 2 minutes. Turn shrimp over. Add corn, onion, and garlic; sauté for 2 minutes. Add chopped chipotle chile, 1 tablespoon adobo sauce, and 1 tablespoon lime juice; sauté for 2 minutes or until shrimp are done and vegetables are crisp-tender. 5. To serve, ladle about 1/2 cup soup into each of 8 bowls. Top with 1 1/2 tablespoons lime cream, one-eighth of shrimp, and about 2 tablespoons corn mixture.

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