Description
Cucumber Avocado Soup with Shrimp is the ultimate summer dish, delivering a refreshing burst of flavors in every spoonful. Creamy avocados blend seamlessly with crisp cucumbers, while succulent shrimp add a delightful touch of ocean freshness. This chilled soup is perfect for warm days and social gatherings, making it a crowd-pleaser that’s as easy to prepare as it is to enjoy. Serve it at your next outdoor event or cozy dinner for a taste of sunshine in a bowl.
Ingredients
Scale
- 2 cups diced cucumbers (about 2 medium English cucumbers)
- 2 ripe avocados
- 1 cup cooked shrimp (peeled and deveined)
- 1/2 cup plain Greek yogurt
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup fresh dill or cilantro
- Salt and pepper to taste
- 1 tbsp olive oil (for sautéing shrimp)
Instructions
- Prepare the shrimp by heating olive oil in a skillet over medium heat. Sauté shrimp until pink and opaque (about 3-4 minutes). Remove from heat.
- In a blender, combine diced cucumbers, avocados, Greek yogurt, lemon juice, salt, pepper, and herbs. Blend until smooth.
- Transfer the mixture to a bowl and refrigerate for at least 30 minutes to chill.
- Once chilled, serve the soup in bowls or glasses garnished with sautéed shrimp and additional herbs.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 85mg