Chilled Avocado Soup with Shrimp

Think beyond guacamole and toast and try avocados in a bright summery soup.
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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 40 min
  • Yield: 4 serving
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Ingredients

2 lemons

2 cloves garlic, smashed

1 bay leaf

Kosher salt and freshly ground pepper

8 ounces peeled and deveined medium shrimp (about 16)

1/2 cup frozen peas, thawed

1/2 cup packed fresh parsley

3/4 cup trimmed and chopped pea shoots

2 avocados, peeled and pitted

2 scallions, roughly chopped

2 tablespoons packed fresh tarragon

1 tablespoon avocado oil

Directions

  1. Thinly slice 1/2 lemon and put in a medium saucepan with 4 cups water, the garlic, bay leaf and a big pinch each of salt and pepper. Grate ½ teaspoon lemon zest and juice the remaining 1 1/2 lemons; set aside.
  2. Bring the water to a simmer over medium heat. Add the shrimp and poach until just cooked through, 1 1/2 to 2 minutes. Transfer to a plate with a slotted spoon; reserve the saucepan and poaching liquid. Refrigerate the shrimp until chilled, 30 minutes to 1 hour.
  3. Meanwhile, combine the peas, parsley and 1/2 cup pea shoots in a blender (preferably a high-speed blender). Add the garlic from the poaching liquid plus 1 1/4 cups poaching liquid. Carefully blend until smooth. Add 1 cup ice cubes, then add the avocados, scallions, tarragon, the reserved lemon zest and 2 tablespoons lemon juice. Blend until very smooth, thinning with cold water, 1 tablespoon at a time, if needed. Season with salt and pepper. Refrigerate at least 20 minutes or up to 1 hour.
  4. Stir the soup and thin with cold water, if needed. Add more lemon juice, salt and pepper to taste. Divide the soup among shallow bowls.
  5. Toss the chilled shrimp with 1 teaspoon each lemon juice and avocado oil and a pinch each of salt and pepper. Put in the middle of the soup and top with the remaining 1/4 cup pea shoots. Drizzle with the remaining 2 teaspoons avocado oil.