Ingredients
- 2 tablespoons olive oil
- 1 small white onion, minced
- 1 jalapeño chili, seeded, minced
- 3 garlic cloves, minced
- 4 ripe avocados, peeled, pitted, chopped
- 2 cups canned low-salt chicken broth
- 5 tablespoons fresh lemon juice
- 2 cups (or more) water
- 1 teaspoon grated lemon peel
- 8 ounces cooked bay shrimp
- 1 cucumber, peeled, seeded, diced
- 3 tablespoons chopped fresh chives
Description
Jalapeño Chili Heats Up This Chilled Avocado Soup With Shrimp.
Bon Appetit Magazine
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