Chilled Cucumber-avocado Soup With Spicy Glazed Shrimp
From dond 17 years ago
- 60 minutes to make
- Serves 8
I love to make soup, and I've been doing this one for years. I think it originally came from a magazine, but I can't remember which one. It's easy to do, and the combination of flavors and textures is irresistible. Read more Plus, if you're going to serve it to guests, you can do it all the day before. See less
Ingredients
- 1 large cucumber, seeded and coarsely chopped shopping list
- 2 avocados — pitted, peeled, and quartered shopping list
- 1½ cups buttermilk shopping list
- 2 tablespoons red wine vinegar shopping list
- 1 teaspoon sugar shopping list
- 1½ tablespoons fresh lime juice shopping list
- Kosher salt shopping list
- 3 tablespoons extra-virgin olive oil shopping list
- ¾ pound large shrimp, shelled and deveined (keep the shells) shopping list
- 3 garlic cloves, thinly sliced shopping list
- 1 shallot, thinly sliced shopping list
- 1 small carrot, thinly sliced shopping list
- 1 teaspoon black peppercorns shopping list
- 1 teaspoon coriander seeds shopping list
- 1 teaspoon crushed red pepper shopping list
- ½ teaspoon cumin seeds shopping list
- 1 teaspoon tomato paste shopping list
- 2 cups water shopping list
- 1 tablespoon honey shopping list
- Freshly ground pepper shopping list
- 1 tablespoon unsalted butter shopping list
- 6 mint leaves, chopped shopping list
How to make it
- In a blender, combine the cucumber, avocados, buttermilk, vinegar, sugar, ½ tablespoon of the lime juice, and a pinch of salt. Blend until smooth. Strain the soup through a fine sieve and refrigerate until chilled, about 40 minutes.
- In a large saucepan, heat 2 tablespoons of the olive oil.
- Add the shrimp shells, garlic, shallot, and carrot and cook over moderate heat, stirring until the shells are lightly browned, and the vegetables are softened, about 8 minutes.
- Add the peppercorns, coriander seeds, crushed red pepper, and cumin seeds and cook, stirring, for 1 minute.
- Add the tomato paste and cook, stirring, for 1 minute.
- Add the water, honey, and remaining 1 tablespoon of lime juice and bring to a boil. Simmer over moderate heat until reduced to ½ cup, about 15 minutes. Strain the shrimp sauce into a bowl.
- In a medium skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
- Add the shrimp, season with salt and pepper and cook over high heat for 1 minute.
- Turn the shrimp, add the shrimp sauce and simmer just until the shrimp are cooked through, about 2 minutes. Don’t overcook the shrimp, or they’ll come out chewy. Swirl in the butter.
- Place the shrimp in soup bowls, spoon the cucumber soup all around and drizzle the shrimp sauce on top. Sprinkle with the mint and serve right away.
- You can make the soup and the shrimp sauce ahead of time and refrigerate them separately overnight. Then reheat the sauce gently before using.
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" It was excellent "