Thursday, August 23, 2012

Chilled Avocado Soup with Chipotle Shrimp

Lucie wept, for there was no more deliciousness left to conquer.

Just kidding! I've seen fire and I've seen rain, and I'm pretty sure I'm going to keep finding new amazing recipes and cuisines and dishes to dive into. I've been on a health kick recently, which has actually expanded my horizons in terms of cooking. I've made fresh produce a necessity each day and am trying to do a lot less red meat.

So here's where we've arrived tonight!

I was honestly a little nervous about this, because I haven't done any chilled soups before and I worried if I'd actually enjoy the final product. But let me tell you, my fears were assuaged and back again. If this soup founded an organization dedicated to leaking controversial documents, I'd call it Julian Assuage.

First I prepped my lovely fresh produce.

I then filled my food processor with the avocado, veggie broth, lime juice, cilantro, salt, and pepper. I pureed the mixture and then poured it into a bowl, which I then covered and placed in the refrigerator to chill.

For the lime cream, I stirred together the sour cream, more chopped cilantro, black pepper and lime zest. This too went into the fridge to hang out, relax, or--in other words--chill.

You see? This lime cream is obviously in need of some R&R.
Then I got on with the hot portion of the meal. I spiced my shrimp with cumin, salt and pepper and set them aside while I heated up the skillet (spritzed with a little olive oil spray) to medium-high.

I added the shrimp to the skillet and sauteed them for two minutes before flipping the little guys over and adding onion, garlic, and corn.

After another couple of minutes, I stirred in the chipotle chile and adobo sauce and fresh lime juice.

I let everything cook through another few minutes, until the shrimp were bright pink and the vegetables tender.

To serve, I first ladled the chilled soup into a bowl, followed by a dollop of lime cream, then a heap of the shrimp mixture. Cilantro to garnish!

Chilled Avocado Soup with Chipotle Shrimp (adapted from Cooking Light)
Serves 8.

1 slimcado (or two avocados), chopped into 1/2-inch pieces
2 tablespoons lime juice
3 cups vegetable broth
2 tablespoons chopped cilantro
Kosher salt
Ground pepper

Lime cream:
3/4 cup reduced fat sour cream
2 teaspoons lime zest
Ground black pepper
1 tablespoon chopped cilantro

Chipotle shrimp:
12 oz. shrimp, peeled and deveined
1/2 tablespoon cumin
Kosher salt
Ground pepper
2 ears corn, shucked
1/4 cup chopped red onion
2 garlic cloves, minced
1 chipotle chile in adobo sauce (finely chop chile, use 1 tablespoon of adobo sauce)
1 tablespoon lime juice
Cilantro, to garnish

1 comment:

  1. I need that soup in my life. Also,