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🍽️ Refreshing Cold Avocado Coconut Soup with Grilled Shrimp Skewers

265 kcal · 30 min · 4 servings

Ingredients

• 2 tomatoes
• 1 cucumber
• 2 avocados
• 1 garlic clove
• 600 ml chicken broth
• 200 ml coconut milk
• lime juice
• salt
• wasabi
• 4 large shrimp (kitchen-ready, headless)
• pepper (from the mill)
• 2 tbsp olive oil
• cilantro (for garnish)

Instructions

1. 1. Briefly dip the tomatoes into boiling salted water.
2. 2. Immediately shock them in a bowl of cold water.
3. 3. Peel the skin off the tomatoes.
4. 4. Cut the tomatoes into quarters and remove the seeds.
5. 5. Dice the tomato flesh into small cubes.
6. 6. Peel the cucumber.
7. 7. Cut the cucumber in half lengthwise.
8. 8. Remove the seeds from the cucumber.
9. 9. Dice the cucumber flesh finely.
10. 10. Cut the avocados in half.
11. 11. Remove the pits from the avocados.
12. 12. Peel the flesh of the avocados.
13. 13. Puree the avocado together with the peeled garlic and a splash of broth until smooth.
14. 14. Stir in the coconut milk and half of the prepared cucumber cubes.
15. 15. Blend the soup further until it reaches the desired consistency.
16. 16. Season the soup with lime juice, wasabi, and salt.
17. 17. Place the soup in the refrigerator until it is cold.
18. 18. Thread the shrimp onto the skewers one by one.
19. 19. Season the shrimp with salt and pepper.
20. 20. Fry the shrimp in hot oil for 1 to 2 minutes.
21. 21. Ladle the cold soup onto plates or bowls.
22. 22. Sprinkle the remaining tomato and cucumber cubes on top.
23. 23. Place the shrimp skewers on top.
24. 24. Garnish the dish with fresh coriander leaves.

Nutrition per serving

• kcal: 265
• Protein: 15 g · Fett/Fat: 18 g · Carbs: 15 g