So I offer my own summer recipe. It's my new favorite, chilled Avocado-Lemon-Shrimp soup. It's delicious and easy! The dish is no-cook and chilled, so you don't have to heat up your kitchen on a hot day and the cold, slightly, salty soup cools you off real well. In my experience it goes well with a light beer, but would also work with margarita or white wine.
It can be an entree in of itself--or if you have an appetite, could be paired with something like grilled pork chops.
My recipe is an adaptation of one in this month's Cooking Light magazine of all places.
I never measure when I cook. The amounts below are estimates and can be changed depending on your own personal tastes. The below version isn't very spicy and would probably taste just as well with a little more kick in the form of more chilis, chili powder, or hot sauce.
COOLED AVOCADO-CITRUS-SHRIMP SOUP
Topping
- 1/2 cup chopped cilantro
- 1 tablespoon lemon juice (or lime)
- 1 cup chopped red onion
- 1/4 cup chopped chives
- 2 tablespoons extra virgin olive oil
- 8 ounces of cooked and peeled shrimp, coarsely chopped
- 1 pinch of salt
Soup
- Two cups of broth (chicken broth is probably best)
- 2-3 medium-sized avocados, coarsely chopped
- 1 can (15 oz) of great northern beans (0r try another "soft" canned bean)
- 1 can (4 oz) of green chiles, diced
- 1 cup of plain yogurt (or sour cream if you're in a pinch)
- 2 tablespoons lemon juice (or lime)
- 1 pinch of salt
- 1/2 teaspoon black pepper
- 1 medium tomato, finely chopped
- 1/4 cup cotija cheese, finely crumbled
Best eaten outdoors after a hot day with a cool evening breeze.
