Chilled Avocado and Cucumber Soup With Prawn and Scallop Salsa

Category: Soups & Salads | Blog URL: http://sense-serendipity.blogspot.com/2009/08/chilled-avocado-and-cucumber-soup.html
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Ingredients
1 shallot, minced
1/2 teaspoon red chili pepper flakes
3 avocados, diced
1 large cucumber, peeled and ciced
4 green onions, cut into 1-inch pieces
3 tablespoons unpasteurized shiro miso
1 lime, to taste
water, to dilute
8 prawns (about 1/2 lb), peeled
8 black olives, sliced
1/4 cup coriander leaves, chopped
unrefined sea salt, taste
fresh cracked black pepper, to taste
Preparation
1
In a small sauce pot, combine the minced shallots, red chili pepper flakes and oil.
4
Let stand for at least an hour, then strain the oil into a small bowl or jar.
6
Set aside, while you prepare the soup.
7
Place the cucumber, avocado and green onion in a blender.
9
Blend the ingredients adding the water to dilute the mixture until smooth and creamy.
11
Transfer the soup into a large bowl, cover and chill in the refrigerator for at least 2 hours.
14
Once the pan is nice and hot, add one tablespoon of the oil.
15
Add the prawns and scallops and cooked until they are done.
16
Remove and transfer to a bowl. Then, add the orange pieces, black olives and cilantro.
17
Cut the prawns into 3 or 4 pieces depending on the size and add these to the bowl.
18
19
Toss gently with a spoon to combine.
Tools
.
About
This is one of the recipes I've created when we have avocados growing in our backyard last August. Everyone in the family loves to eat it with milk and sugar but I want something different. This soup is really refreshing and hydrating. The seafood garnish adds body and umami-richness to the whole dish.
Yield:
4
Added:
Wednesday, January 20, 2010 - 7:43am