Recipe of the Week

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Avocado Soup with Shrimp and Salsa

This recipe is a twist on your normal soup, and uses the miraculous avocado to its full potential. As always, it is Lee approved healthy and very satisfying. We actually substituted greek yogurt for the heavy cream to cut down on the fat. I am not sure how to make it dairy free for those who are lactose tolerant, but either way it is full of fresh vegetables and is low carb as long as you don’t use the bread. Serves well with Bruschetta bread for a light summer dinner meal.

Soup Ingredients

• 3 large Avocados halved, and pitted
• 3 C Chicken Broth
• 1-1.5 C Heavy Cream or 0% Greek Yogurt
• 2 Tbsp Lemon Juice
• 1 tsp Paprika
• 12-15 Cooked and Peeled Shrimp

Salsa Ingredients

• 1.5 C Freshly Chopped Tomatoes
• 1/3 C Diced Red Onions
• 2-3 Jalapeno Chilies with or without seeds
• 2 Cloves of Garlic
• 3 Tbsp Lemon/Lime Juice
• 1/4 C Cilantro
• 1 Tbsp C Olive Oil

Directions: 

Peel and cut the avocados. Combine avocados, stock and cream/yogurt in a blender. Puree until smooth, add water if needed. Season with lemon juice, sea salt, and pepper. Cool in fridge for 45-60 mins.

Peel and cook shrimp in pan with some olive oil and lemon juice. Cook for 5-10 minutes

For the salsa, combine ingredients into a food processor or bowl and make desired consistency.

Finally, Ladle soup into a bowl and serve salsa and shrimp over the top. Season with paprika, and dip bread in soup to serve. Takes no more than 20-30 minutes prep time. Serves 3-5, enjoy!