Chilled Cucumber, Avocado & Shrimp Soup Recipe

Chilled Cucumber, Avocado & Shrimp Soup Recipe


Chilled Cucumber Shrimp Soup Recipe

Maybe I’m wrong, but I really think chilled soup is underrated. I can probably count on one hand the number of times I’ve had it in my life, but each time I’ve enjoyed every single bite.

Chilled Avocado Cucumber Soup Recipe Ingredients

This Chilled Avocado & Shrimp Soup has a flavor that is greater than the sum of its parts. On its own, the soup puree is tasty, but not complex. However, when you take a bite with shrimp and the soup, your taste buds light up like a pinball machine!

Shrimp for Chilled Cucumber & Avocado Soup Recipe

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Chilled Cucumber, Avocado & Shrimp Soup Recipe

Savory, creamy chilled avocado soup with spicy shrimp on top. The perfect light & healthy summer lunch!

Chilled Avocado Cucumber Soup with Shrimp



2 large ripe avocados, peeled and pitted

½ cup cucumber, diced

1 cup cold water

½ cup milk

4 tbsp lime juice

½ tsp green habanero sauce

1 large handful chopped mint leaves

3 ice cubes

1 tsp sea salt


12 large, peeled shrimp

2 tbsp olive oil

½ tbsp smoked paprika

½ tbsp sweet paprika

Juice of half a lemon

1 tbsp honey

Sea salt


Place all of the soup ingredients into your blender or food processor (I used this one). Puree until smooth. If you think the soup is too thick, add a little more cold water. Put soup in an airtight container and place in the fridge until ready to serve.

To prepare the shrimp, combine all the ingredients into bowl. Whisk together. Add your shrimp and toss to coat. Let marinate 10-20 minutes.

Once the shrimp are marinated, heat a large non-stick pan over high heat. Add shrimp and cook about 2 minutes on each side. Set aside.

Divide the soup between 4 bowls. Add shrimp to the top. If desired, cut a cucumber ribbon with a vegetable peeler and place between shrimp.

Adapted from: Finger Fork Knife

Chilled Avocado Cucumber Soup with Shrimp

Chilled Cucumber & Shrimp Soup


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