Living with Whimsy

Musings from a happy wife, mother of two, and breast cancer fighter.

Wednesday, March 28, 2012

Chilled Avocado Soup with Chipotle Shrimp and Lime Cream


This soup is perfect for summer.  It was filling enough for a main course, but would also be great in smaller portions as a starter for a night of fajitas.  (And it's healthy!)  It has 3 separate components, but the whole thing comes together very quickly, and 2 of the components could be made ahead of time.  If the idea of a chilled soup doesn't scare you off, try this!

Chilled Avocado Soup with Chipotle Shrimp and Lime Cream
slightly adapted from Cooking Light


Lime Cream:

3/4 cup reduced-fat sour cream
1 Tbsp chopped cilantro
1 tsp grated lime zest
1/2 tsp ground pepper

-Combine all ingredients and chill.


Soup:

3 cups fat-free, low-sodium chicken broth
2 large avocados, peeled and diced
2 Tbsp chopped cilantro
2 Tbsp fresh lime juice
1/4 tsp kosher salt
1/4 tsp ground pepper

-Combine all ingredients in a blender and puree until smooth.  Chill.


Chipotle Shrimp:

3/4 pound shrimp, peeled and deveined
1/2 tsp cumin
1/2 tsp pepper
1/4 tsp kosher salt
1 (7 oz) can chipotle peppers in adobo (you'll only use 1 pepper, plus 1 tsp sauce.)
1 can corn, drained, or 2 ears if using fresh
1/4 cup finely chopped red onion (I skipped this.)
1 garlic glove, minced (I used powder.)
1-2 Tbsp lime juice

-Sprinkle shrimp with cumin, pepper, and salt.  (If using garlic powder instead of garlic, sprinkle it on the shrimp now.)
-Finely dice 1 chipotle pepper.  (If anyone sensitive to heat/spice will be eating this dish, remove the seeds from the pepper.)  Mix the pepper with 1 tsp adobo and the lime juice.
-Heat a large skillet over medium-high heat and spray with cooking spray.  Cook the shrimp 2 minutes on one side, then turn them over and add the corn, onion, and garlic to the skillet.  Saute 2 minutes.
-Add chili/adobo/lime juice mixture to the skillet and saute another 2 minutes.

-To serve:  Ladle soup into bowl, top with a scoop of the shrimp/corn mixture, and a dollop of lime cream.







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