This dish is both elegant and invigorating, perfect as a starter or a light main course.
Perfect for Spring and Summer gatherings. Serve in a flute or martini glass for an appetizer.
- Kimberly
Ingredients
- 3 large avocados, cut into chunks
- 2 (14 oz) cans vegetable broth
- 1/4 tsp ground red pepper
- 1 tsp salt, divided
- 1/2 cup buttermilk
- 4 Tbs fresh lemon juice, divided
- 1/4 cup off-dry white wine (Riesling) (optional)
- 1/2 pound medium-size peeled, cooked shrimp
- 1 Tbs olive oil
- 1 tsp lemon zest
- Garnish: chopped fresh chives
Preparation
Process 3 large avocados cut into chunks, 24 oz of vegetable broth, 1/4 tsp ground red pepper, and 1/4 tsp salt in blender until smoother, stopping to scrape down sides.
Transfer avocado mixture to a bowl, stir in 1/2 cup buttermilk, 3 Tbs lemon juice, and (if desired) 1/4 cup white wine until smooth. Place plastic wrap directly on soup, and chill at least 1 hour or up to 4 hours.
During last 15 minutes of chill time for avocado mixture, combine 1/2 pound peeled and cooked shrimp, 1 Tbs olive oil, 1 tsp lemon zest, and remaining 1 Tbs lemon juice and 3/4 tsp salt and let stand 15 minutes.
Ladle soup into small bowls, and top each with shrimp. Garnish with fresh chopped chives if desired.