Chilled Avocado Soup with Chipotle Shrimp

Chilled Avocado Soup

With the weather finally starting to warm up, I am craving lighter and more refreshing meals. I feel like I ‘m on repeat, but I’m seriously just day dreaming about summer days…I’m definitely meant to live somewhere warm and sunny…ummm, like southern California…just saying…

As you know, from my Summer Gazpacho, I love a nice cool meal on a warm day. And this creamy Chilled Avocado Soup is the perfect meal to enjoy for lunch or as a light dinner. The fresh avocados taste delicious with these spicy Chipotle Shrimp. It almost satisfies my all too often Mexican cravings as well (…ALMOST!)

Chilled Avocado Soup with Chipotle Shrimp

This soup is SO easy to make and is a perfect light meal, or as a starter for a weekend cookout or get together. You literally just through everything together and it’s ready in just 15 minutes.

Not to mention it won’t weigh you down on a hot day. This light meal comes in at less than 200 calories for a generous serving and will have you feeling your best in your summer bikini! Avocados are filled with tons of fiber and healthy monounsaturated fats, which have both been shown to help fight belly fat and help you feel full and satisfied!

Chilled Avocado Soup with Shrimp 

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chilled Avocado Soup with Chipotle Shrimp

  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15

Ingredients

Scale

For the Soup

  • 2 cups low-sodium vegetable broth
  • 1 cup coconut or almond milk
  • 2 avocados
  • 2 tablespoons chopped cilantro
  • juice from 1 lime
  • black pepper to taste

For the Lime Cream

  • 1/2 cup nonfat Greek yogurt
  • 1 tablespoon chopped cilantro
  • juice from 1 lime
  • 1 teaspoon lime zest

For the Shrimp

  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 tablespoon ground chipotle powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • black pepper to taste

Instructions

For the Soup

  1. Place all of the soup ingredients into a food processor or blender, and blend until smooth. Set aside in the refrigerator to chill.

For the Lime Sauce

  1. In a small bowl combine all lime sauce ingredients and whisk together until smooth. Set aside to chill.

For the Shrimp

  1. Place the peeled shrimp in a medium bowl and drizzle olive oil. Add garlic and sprinkle with spices. Gently mix to evenly coat the shrimp and allow to marinate for at least 15 minutes.
  2. Heat a large skillet over a medium-high heat. Add shrimp and marinade, and cook for 3-5 minutes or until shrimp are pink. Remove from heat.

To serve

  1. Spoon soup into serving bowls, drizzle with lime sauce and place shrimp on top. Enjoy!

Notes

  • This soup, unfortunately, does not keep well and is best enjoyed immediately.

Nutrition

  • Serving Size: 4

Chilled Avocado Soup with Shrimp

What are some of your favorite light and refreshing meals?

Similar Posts