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🍽️ Refreshing Chilled Avocado-Cucumber Soup with Grilled Shrimp

320 kcal · 30 min · 4 servings

Refreshing Chilled Avocado-Cucumber Soup with Grilled Shrimp Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the cucumber and cut it in half lengthwise.
  2. 2. Scoop out the seeds from the inside of the cucumber halves using a spoon.
  3. 3. Dice the cucumber flesh into small cubes.
  4. 4. Cut the avocados in half and remove the pits.
  5. 5. Peel the avocado halves.
  6. 6. Puree the avocado halves together with the peeled garlic and a splash of vegetable broth until smooth.
  7. 7. Stir in the coconut milk and the cucumber cubes into the avocado mixture.
  8. 8. Blend the soup further and gradually add more broth until it reaches your desired consistency.
  9. 9. Season the soup with lime juice, wasabi, and salt.
  10. 10. Place the soup in the refrigerator for at least one hour to make it thoroughly cold.
  11. 11. Rinse the shrimp briefly under cold water and pat them dry with a kitchen towel.
  12. 12. Thread 12 shrimp onto four wooden skewers.
  13. 13. Mix the cilantro leaves with two tablespoons of oil.
  14. 14. Brush the shrimp on the skewers with the cilantro-oil mixture.
  15. 15. Peel the remaining shrimp completely.
  16. 16. Dice the peeled shrimp into small cubes.
  17. 17. Sauté the shrimp cubes in the remaining oil in a non-stick pan for about one minute.
  18. 18. Season the shrimp cubes with salt and pepper.
  19. 19. Fry the shrimp skewers in a separate pan for two to three minutes on each side until golden brown.
  20. 20. Taste the cold soup again and adjust the seasoning if needed.
  21. 21. Ladle the soup into bowls.
  22. 22. Top the soup with the diced shrimp.
  23. 23. Place the skewers alongside the bowls.
  24. 24. Garnish the dish with fresh cilantro and serve.

Nutrition per serving