I’ve been on a soup kick lately…hot or cold, I don’t care. When experimenting with proportions in this soup, I accidentally made way too much and had enough to eat for a few days. The beauty of this mistake was it gave me a few different opportunities to experiment with toppings.
I used sustainably raised shrimp from SPUD.ca in this recipe, but it’s just as good without the shrimp if you’re looking for a vegetarian option.
Cold Avocado and Kiwi Soup with Citrus Marinated Cucumber (adapted from NY Times Cooking)
- 1 peeled, ripe avocado
- 3 inches peeled cucumber
- 1 peeled kiwi
- 1/4 cup cold water
- 1/4 cup coconut milk
- 2 tablespoons fresh squeezed lime juice
- 1/2 tablespoon fresh chives
- 1 pinch cayenne pepper
- 1/2 teaspoon salt
- 2-3 cucumber and kiwi slices
- 1 teaspoon pumpkin seeds
- 1 tablespoon fresh squeezed orange juice
- 1 splash olive oil
- 4 chilled, boiled shrimp (optional)
- Fresh ground salt and pepper
In a blender, puree the avocado, cucumber, kiwi and coconut milk until smooth. Add the lime juice, chives, salt and cayenne pepper. Blend until creamy and no lumps remain. Add 1/4 cup cold water to thin the consistency if desired and season with salt and pepper to taste. Cover and refrigerate until cold. In a small bowl, combine the cucumber & kiwi slices, pumpkin seeds, orange juice, olive oil and shrimp. Stir until evenly coated and refrigerate until ready to use.
When plating, ladle soup into a shallow bowl and top with the marinated cucumber & kiwi slices, pumpkin seeds and shrimp. Garnish with additional chives and enjoy immediately!