Cold Avocado and Kiwi Soup with Citrus Marinated Cucumber

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 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!

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