Avocado Soup with Citrus-Shrimp Relish

Photo by Randy Mayor
Ingredients
- 1 teaspoon grated lemon rind
- ½ cup fat-free plain yogurt
- ½ cup fat-free plain yogurt
- 1 teaspoon extravirgin olive oil
- 1 teaspoon finely chopped red onion
- ¼ teaspoon salt
- ¼ cup (1 ounce) crumbled queso fresco cheese
- + 29 more ingredients
-
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces peeled and deveined medium shrimp, steamed and coarsely chopped
- Relish:
- 2 tablespoons chopped fresh cilantro
- 1 small jalapeño pepper, seeded and chopped
- 2 cups fat-free, less-sodium chicken broth
- 1 ½ tablespoons fresh lemon juice
- 1 teaspoon finely chopped red onion
- 1 ½ tablespoons fresh lemon juice
- 1 ¾ cups chopped avocado (about 2)
- 1 teaspoon extravirgin olive oil
- ¼ teaspoon hot pepper sauce (such as Tabasco)
- 1 cup rinsed and drained canned navy beans
- Soup:
- Soup:
- Relish:
- 8 ounces peeled and deveined medium shrimp, steamed and coarsely chopped
- 2 tablespoons chopped fresh cilantro
- 1 ¾ cups chopped avocado (about 2)
- 1 cup water
- ¼ cup (1 ounce) crumbled queso fresco cheese
- 1 small jalapeño pepper, seeded and chopped
- 1 cup water
- ¼ teaspoon hot pepper sauce (such as Tabasco)
- 1 cup rinsed and drained canned navy beans
- 2 cups fat-free, less-sodium chicken broth
- 1 teaspoon grated lemon rind
1. To prepare relish, combine first 5 ingredients in a small bowl, tossing gently. 2. To prepare soup, combine broth and next 9 ingredients (through jalapeño) in a blender; puree until smooth, scraping sides. Ladle 1 1/4 cups avocado mixture into each of 4 bowls; top each serving with 1/4 cup shr...
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