Cucumber Avocado Soup with Spicy Shrimp and Almonds

Cucumber Avocado Soup with Spicy Shrimp and Almonds

Serves 3 to 4
Preparation time: 40 minutes



For the shrimp:

  • 4 cloves minced garlic
  • 2 tsp. extra virgin olive oil
  • 1 tsp. ground paprika
  • 1/2 tsp. cayenne pepper or to taste
  • Salt and pepper to taste
  • 12 medium size shrimp, peeled and deveined
  • 1/2 blanched whole almonds
  • 2 Tbsp. butter

For the soup:

  • 3 seedless cucumbers also called gourmet cucumbers chopped
  • 1 ripe avocado
  • Zest and juice of 1/2 lime
  • 2 scallions chopped
  • 1 cup buttermilk
  • 1 cup fat free chicken broth
  • 1 Tbsp. honey
  • Pinch of cumin
  • 1 tsp. chopped fresh mint
  • Salt and white ground pepper to taste



Combine first five ingredients for the shrimp and mix well. Coat shrimp well and marinade for 1/2 hour. Combine all ingredients for soup in a food processor or blender and puree until smooth. Season with salt and pepper. Chill in refrigerator. Melt butter in large pan and cook shrimp about 2 minutes, turn shrimp over and add almonds and cook for another 2 minutes or until shrimp is cooked through. To serve: Ladle soup into bowls. Place three shrimp and some almonds on top of the soup and drizzle with remaining butter sauce and garnish with some mint leaves. Serve immediately.