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Shrimp and avocado soup offers a refreshing soup alternative on hot summer days.


A tangle of baby shrimp top this easy chilled soup. Look for ripe avocados that have a little give to them.

Servings: 4

Ready time: 10 minutes

Shrimp and avocado soup

4 green onions coarsely chopped

2 ripe avocados, peeled and cut in chunks

2 cups buttermilk

2 cups baby spinach

1 tbsp lime juice

Salt to taste


4 cherry tomatoes, finely chopped

1 green onion, chopped

1 tbsp finely chopped jalapeno

4 oz cooked baby shrimp, chilled


Place all the ingredients for the soup in a food processor and puree until smooth. Taste for seasoning adding more lime juice and salt as needed.

Garnish with chopped tomatoes, onion, jalapeno and baby shrimp.

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