This is a fantastic soup. That is the best way to introduce this. It is pretty awesome. We love to eat this in the summer, for a nice light dinner. We also really like to eat this in the winter, and dream of the summer. Try this, you won’t be disappointed.

Avocado Soup with Adobo Shrimp (serves 2)

Soup
1 avocado, diced & peeled
1 1/2 cups chicken or vegetable stock
1 tbsp cilantro
1 tbsp lime juice
1 pinch kosher salt
1 pinch pepper

Sour Cream Garnish
1/3 cup sour cream
1 tbsp cilantro
1 tsp lime zest
1/2 tsp pepper

Shrimp & Corn Garnish
14 raw shrimp, peeled and deveined
1/2 tsp ground cumin
1/2 tsp pepper
1 pinch kosher salt
1/2 (7oz) can chiles in adobo with sauce, chiles chopped (about 3 tbsp)
1 cup corn
1/4 cup onion, chopped
3 garlic cloves
1 tbsp lime juice

I usually start with making the soup. In a blender, combine all soup ingredients. Blend until pureed and refrigerate at least 1 hour.

Mix sour cream with cilantro, zest and pepper and place in the refrigerator until ready to serve the soup.

Defrost shrimp if frozen, and mix with cumin, pepper and salt. Heat up a saute pan with a little drizzle of olive oil. Saute shrimp until opaque, about 4 minutes. Add in corn, onion and garlic and saute for about 3 minutes longer. We like things spicy, so we use the whole can of chiles, but if you like things a little milder, use only one chile. Put the chiles into the saute pan along with the lime juice and saute 1 more minute.

In serving dishes, split the cold soup between the two soup bowls. Split the shrimp mixture between the two bowls, making sure each dish gets the same amount of shrimp. Split the sour cream garnish between the two dishes and serve.

I use this recipe almost exactly.