Saturday, July 15, 2017

Cucumber and Avocado Soup with Spicy Glazed Shrimp - #soupswappers

What started off looking like this.....

due to a blender that broke at the bottom and wasn't discovered until I poured....  turned out like this and was an absolutely wonderful soup!

Cucumber and Avocado Soup with Spicy Glazed Shrimp...Chilled
adapted from Food and Wine

1 large European cucumber, seeded and coarsely chopped
2 Haas avocados, peeled, pitted and quartered
1 1/2 cups buttermilk
2 Tbsp red wine vinegar
1 tsp sugar
1 1/2 Tbsp fresh squeezed lime juice, divided
Kosher salt
3 Tbsp extra virgin olive oil, divided
3 garlic cloves, thinly sliced
1 shallot thinly sliced
3/4 pound large shrimp, shelled (keep the shells)
1 small carrot, thinly sliced in coins
1 tsp black peppercorns
1 tsp coriander seeds
1 tsp crushed red pepper
1/2 tsp cumin seeds
1 tsp tomato paste
2 cups water
1 Tbsp honey
Fresh ground pepper
1 Tbsp unsalted butter
6 mint leaves, chopped

Combine the cucumber, avocados, buttermilk, vinegar, sugar, 1/2 Tablespoon of lime juice and a pinch of salt in a blender.  Blend until smooth.  Strain the soup through a fine sieve and refrigerate until chilled, about 40 minutes.

In a large saucepan, heat 2 Tablespoons of olive oil.  Add the shrimp shells, garlic, shallot and carrot and cook over moderate heat and stir until the shells are lightly browned and the vegetables are softened, about 8-10 minutes.

Add the peppercorns, coriander seeds, crushed red pepper and cumin seeds ad cook for a minutes, stirring.  Add the tomato paste and cook stirring for another minute.  Add the water, honey and remaining tablespoon of lime juice and bring to a boil.  Simmer the mixture over moderate heat until reduced to about 1/2 cup.  Strain the shrimp sauce into a heatproof bowl.

Heat the remaining olive oil in a skillet and until shimmering.  Add the shrimp, season with salt and pepper.  Cook over high heat 1 minute.  Turn the shrimp add the shrimp sauce and simmer until the shrimp are cooked through, about 2 minutes.  Stir in the butter.

Place three shrimp in each soup bowl.  Spoon the cucumber soup around the shrimp and drizzle with the shrimp sauce.  Sprinkle mint leaves and serve.


This was the most amazing soup!  I love the way the buttermilk gave a light tang to the mixture and then the accompanying shrimp made it a "make again" recipe!

It was an adventure getting this post ready for Saturday Soup Swappers.  Chilled soup is the theme for this month's Saturday Soup Swappers!  The Saturday Soup Swappers is a group of bloggers brought together by Wendy at A Day in the Life on the Farm. The group gets together on the third Saturday of the month to share soups or stews based on a theme selected by one of the members. This Saturday is hosted by Paula at The Saucy Southerner.  If you are interested in joining in on the fun, follow the link above for more information. All are welcome!