Recipe: Spicy Cucumber Avocado soup, Chilled Avocado Soup with Shrimp and Chives for Min

Hi Minka :-) I found these recipes for you on the internet. I have not tried either recipe. Several people who have tried these recipes played with both recipes but generally gave both very good reviews. Some people substituted cilantro for the chives. Some liked more jalapeno so I guess you will have to see how you like them and adjust them to your tastes and liking.

SPICY CUCUMBER-AVOCADO SOUP

1/2 firm-ripe California avocado
1 3/4 English cucumbers (1 1/2 lb), cut into 1/2-inch pieces
1 (8-oz) container plain low-fat yogurt (1 cup)(Some people used half sour cream, half yogurt here.)
3 tablespoons chopped fresh chives
1 teaspoon fresh lime juice
1 teaspoon salt, or to taste
1/2 teaspoon chopped fresh jalape o chile with seeds
1 cup small ice cubes

Garnish: diced avocado and chopped chives

Peel and pit avocado. Blend all ingredients in a blender until very smooth, about 1 minute.

Makes 6 servings.

Each serving about 81 calories and 1 gram fat

Gourmet
July 2000

CHILLED AVOCADO SOUP WITH SHRIMP AND CHIVES

2 tablespoons olive oil
1 small white onion, minced
1 jalape o chili, seeded, minced
3 garlic cloves, minced

4 ripe avocados, peeled, pitted, chopped
2 cups canned low-salt chicken broth
5 tablespoons fresh lemon juice
2 cups (or more) water
1 teaspoon grated lemon peel

8 ounces cooked bay shrimp
1 cucumber, peeled, seeded, diced
3 tablespoons chopped fresh chives


Heat oil in medium skillet over medium-low heat. Add onion and jalape o; saut until tender, about 15 minutes. Add garlic; saut 2 minutes. Season with salt. Remove from heat; cool.

Place avocados in blender. Add chicken broth, 4 tablespoons lemon juice and onion mixture. Puree until smooth. Transfer to large bowl. Stir in 2 cups water and lemon peel. Thin soup with more water, if desired. Season to taste with salt and pepper. Cover and refrigerate until well chilled, about 3 hours.

Meanwhile, mix shrimp, cucumber, chives, and 1 tablespoon lemon juice in medium bowl. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 3 hours. Ladle soup into bowls. Top with shrimp.

Makes 6 (first-course) servings.

Bon App tit
April 2001