3 ripe avocados
1/2 onion, diced
2 cups low-sodium vegetable stock
1 cup water
1/2 cup Greek yogurt, plain
1 lime, cut in half
Zest from one lemon
1/4 lb. large cocktail shrimp, tails removed
1 rib of celery, peeled and diced
1/2 jalapeno pepper, seeded with pith removed
2 mint leaves, julienned
1 Tbsp. olive oil
Cut the avocado in half lengthwise. Remove the pit and scoop the flesh out with a large spoon. Cut the jalapeno in half. Dice one half and reserve.
Place the other half of the pepper, avocado, diced onion, vegetable stock, water and yogurt in a blender. Blend on medium speed until smooth. Add salt and juice from half lime and blend again to incorporate. Chill until ready to serve.
Dice the cocktail shrimp. Combine with reserved jalapeno, diced celery, lemon zest and mint. Dress with olive oil and the juice of the remaining half of lime.
Divide the soup into four large martini glasses. Divide the shrimp salad garnish evenly in the center of each glass.
Yield: 4 servings
Per serving: 315.2 calories, 23.7g total fat, 7.9g protein, 23.1g carbohydrate, 10.8g dietary fiber, 30.6mg cholesterol, 541.8mg sodium, 9.9g sugar
Fresh ideas and substitutions for avocados
Substitute pureed avocado, with a squeeze of lime or lemon, for mayonnaise in tuna or chicken salad.
For a new take on deviled eggs, combine mashed avocado with half of the egg yolks. Add some smoked trout and scallions to get a bit more protein.
Mix equal parts Greek yogurt and mashed avocado with chopped basil or mint for a delicious burger topping.
Puree half an avocado, 1/2 cup vegetable stock, 1 Tbsp. Parmesan cheese and juice from half a lemon for a quick and easy pasta sauce. Add spring peas and julienned prosciutto.
Make a great bagel spread by blending equal parts mashed avocado and low-fat cream cheese with a touch of cayenne pepper. Top with toasted, chopped almonds.