Delicious, creamy and refreshing on a warm day, this chilled soup is a nutritious indulgence. One cup of avocado provides nearly 40 percent of the daily value for both fiber and bone-building vitamin K, and a quarter of the daily value for antioxidant vitamin C, in addition to a healthy dose of vitamins B5 and B6. This simple summer meal takes only minutes to prep and is best after a few hours of chilling.
Yield: 4 servings
Prep Time: 10 minutes
Total Time: 3 hours
2 1/2 cups vegetable broth
1 cup cooked shrimp, chopped
1 tomato, seeded and chopped
2 medium ripe avocados, peeled and pitted
4 green onions, chopped
1 small cucumber, peeled, seeded and chopped
2 tablespoons cilantro
2 tablespoons Italian parsley
3 tablespoons lime juice
1/2 teaspoon curry powder
1 teaspoon hot sauce (optional)
Salt and pepper to taste
1. In the bowl of a food processor, pulse to combine 1 cup broth, avocado, green onions, cucumber, cilantro, and Italian parsley. The mixture should be chunky; don’t overprocess.
2. Pour the mixture into a bowl and add the rest of the broth along with the lime juice, curry powder, hot sauce, and salt and pepper. Chill for several hours.
3. Top with shrimp and tomato and serve in chilled bowls.
Grilled, broiled, or poached shrimp make a wonderful topping for this creamy gazpacho, but if you’re in a hurry, any cooked shrimp–including canned or frozen–will do.
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