Heat oil on medium low heat. Add onion and jalapeno and saute until tender (about 15 minutes. Add garlic and saute for 2 minutes. Season with salt and cool.
Put avocadoes in blender. Add 2 cups chicken broth, 4 tbl lime juice and onion mixture. Puree until smooth. Transfer to large bowl. Stir in additional 2 cups chicken broth and lime/lemon zest. Thin soup with more broth if desired. Season to taste with salt and pepper. Cover and refrigerate for about 3 hours.
Mix shrimp, cucumber, chives (reserve small amount to sprinkle on top) cilantro and 1 tbl lime/lemon juice in medium bowl. Season with salt and pepper. Cover and refrigerate for about 3 hours.
Ladle soup into bowls and top with shrimp mixture. Add a dollop of sour cream and sprinkle with remainder of chives.
Originally Submitted
8/27/2012
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