Avocado Soup with Spicy Shrimp Salsa

Name: Avocado Soup with Spicy Shrimp Salsa
Prep time: 18 min
Cook time: 18 min
Total time: 18 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 ripe peeled avocados, seeded; 59 milliliters chopped fresh cilantro, divided; 1 chopped seeded jalapeño pepper, divided; 59 milliliters fresh lime juice, divided (about 2 limes); 118 milliliters reduced-fat sour cream; 237 milliliters chopped seeded plum tomato, divided; 1 teaspoons salt, divided; 118 milliliters chopped cooked shrimp; 473 milliliters cold water

You can never have too many Mexican recipes, so give Avocado Soup with Spicy Shrimp Salsan a try. This recipe covers 12% of your daily requirements of vitamins and minerals. This soup has 224 calories, 7g of protein, and 18g of fat per serving. This recipe serves 4. A mixture of cream, water, jalapeño pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 18 minutes. It is perfect for Autumn. It is a good option if you're following a gluten free, primal, and pescatarian diet.

Instructions

Combine 1/2 cup tomato, shrimp, 1 tablespoon each of cilantro and lime juice, 1 teaspoon jalapeo, and 1/4 teaspoon salt in a medium bowl. Cover and chill 30 minutes.

Ingredients you will need

Lime Juice

Cilantro

Shrimp

Tomato

Salt

Equipment you will use

Bowl

Meanwhile, combine avocado, water, 2 tablespoons cilantro, and remaining lime juice and jalapeo in a blender; process until smooth.

Ingredients you will need

Lime Juice

Cilantro

Avocado

Water

Equipment you will use

Blender

Add sour cream and remaining 1/2 teaspoon salt; process until well blended.

Ingredients you will need

Sour Cream

Salt

Pour soup into a large bowl; stir in remaining 1/2 cup tomato. Cover and chill 30 minutes. Ladle soup evenly into 4 bowls; spoon 1/4 cup salsa into center of each serving.

Ingredients you will need

Tomato

Salsa

Soup

Equipment you will use

Bowl

Ladle

Sprinkle each serving evenly with remaining cilantro.

Ingredients you will need

Cilantro

Equipment

Bowl

Blender

Ladle

Ingredients

Servings:

ripe peeled avocados, seeded 59milliliters

chopped fresh cilantro, divided 1

chopped seeded jalapeño pepper, divided 59milliliters

fresh lime juice, divided (about 2 limes)118milliliters

reduced-fat sour cream 237milliliters

chopped seeded plum tomato, divided 1teaspoons

salt, divided 118milliliters

chopped cooked shrimp 473milliliters

cold water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Byron Fiddlestix Vineyard Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 45 dollars per bottle.