Avocado Bisque with Shrimp
Chilled avocado bisque made dairy free with coconut milk, avocado and smoky paprika shrimp. 10 minutes to make avocado soup and is perfect cold summer soup recipe.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- ground black pepper to taste
- 1/4 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp garlic powder
- 1 tbsp coconut oil
- 1 lime juice of
- 1/2 tsp himalayan pink salt
- 1 1/2 tsp cumin ground
- 2 large avocados (not huge ones from costco)
- 1 cup any broth (use vegetable if vegan)
- 1 cup canned coconut milk full fat (shake well)
- 1/4 cup sun dried tomatoes, in oil & drained
- 2-3 tbsp cilantro finely chopped
- 2-3 tbsp green onions finely chopped
- 10 large shrimp deveined and pat dried
- 1/4 tsp smoked paprika (regular is fine but smoked better
- Carbohydrate 8.17435083333334 g
- Cholesterol 53.2 mg
- Fat 31.7606579166667 g
- Fiber 1.14009581335386 g
- Protein 9.94864125 g
- Saturated Fat 27.3921972916667 g
- Serving Size 1 1 serving (329g)
- Sodium 54004.410401824 mg
- Sugar 7.03425501997948 g
- Trans Fat 2.07418766666666 g
- Calories 335 calories
In a high speed blender, add all Avocado Bisque ingredients, except sun dried tomatoes, cilantro and green onions. Blend for 30 seconds or until smooth. If using Blendtec, do not use soup button because soup will be hot. Set aside. Preheat cast iron or ceramic non-stick skillet on medium heat and swirl coconut oil to coat. Add shrimp and sprinkle with smoked paprika, garlic powder and salt. Cook for 2 minutes, flip and cook for another 2 minutes. Divide avocado soup between 2 bowls and top with shrimp and sun dried tomatoes. Sprinkle with cilantro and green onions. Toasted sunflower seeds and crushed tortilla chips would be great too (especially if making soup vegan without shrimp). Serve cold.
