Chilled Cucumber, Avocado Soup with Roasted Shrimp
This Chilled Cucumber and Avocado Soup with Roasted Shrimp recipe is like “cac?k on steroids”. All you do is put everything in a food processor, process for a couple of minutes, let it marinade for a couple of hours, and serve.
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- 4 c
- full fat greek yogurt
- ripe avocados, halved and cut into cubes
- 1 c
- half and half
- hothouse (or regular) cucumber, unpeeled (or half peeled) cubed
- 1 c
- red onion, chopped
- 6 clove
- garlic, pressed through a garlic press
- scallions, chopped both white and green parts
- 2/3 c
- freshly squeezed lemon juice, (4-6 lemons)
- 4 tsp
- coarse salt
- 1 tsp
- black pepper
- 2 pinch
- crushed red pepper
- 1 lb
- jumbo shrimp, deveined and peeled – pat dried with paper towels
- 4 Tbsp
- chopped fresh dill, and more for garnish
1Place yogurt, avocado, half and half, cucumber, red onion, garlic, scallions, salt and black pepper in the bowl of a food processor.
2Process until cucumbers are coarsely pureed. Taste for seasoning and add if necessary.
3Transfer to a large bowl, cover it with stretch film, and marinate for at least an hour in the fridge.
4In the mean time, preheat oven to 400 degrees.
5Place shrimp onto a baking sheet in one layer.
6Drizzle with olive oil and sprinkle it with salt and pepper.
7Roast for 5-7 minutes, making sure to turn once during cooking.
8Cut shrimp diagonally into halves.
9When ready to serve, ladle the chilled soup into bowls.
10Top with a couple of shrimps, fresh dill, lemon slices, crushed red pepper, and sprinkle it with coarse sea salt.