I am very excited to have participated in the Super Soup Challenge hosted by Tami of Runing with Tweezers. You have check out her wonderful blog, and if you love soup you’ll thoroughly enjoy the exquisite collection of recipes submitted by people from around the world. I entered this chilled summer soup–one of my favorites.
This simple yet tasty soup is filled with a mix of flavors that will flirtatiously seduce your palate. The chilled lime avocado base is deliciously enhanced by the cilantro and corn. I like to top this soup with a warm mix of seared crab, shrimp and scallops.
Chilled Avocado Seafood Soup
3 ripe Haas avocados
1/2 cup of freshly squeezed lime juice
6 cups of chicken stock, remove any floating fat
Kernels from 2 ears of corn on the cob
2 tablespoons of balsamic vinegar and olive oil
salt and pepper
1 jalapeno pepper, seeded and minced
2 heaping tablespoons of cilantro, finely chopped
1/2 lb mix of shrimp and scallops (peel and de-vein the shrimp)
1 6-oz can of high quality crab meat, drained
2 cloves of garlic, crushed
3 tablespoons fresh squeezed lemon
3 tablespoons of olive oil
salt and pepper
Cut one of the avocados lengthwise, remove the pit, peel and dice. Place it in a blender or food processsor and add the lime juice blending together until smooth. Set aside
Slice the corn kernels from the two ears of corn. Heat a skillet 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar and a dash of salt and pepper. Sauteefor 3-5 minutes, allowing the corn to soak up the oil/vinegar flavors. Set aside.
In a saucepan, add the lime avocado mixture and the chicken stock. Mix well. Bring to a simmer. Scoop out the corn from the skillet and add to the soup. Add the jalapeno pepper and cook over low heat until warm, 5 -8 minutes.
Cut two avocados into quarters, pit removed. Dice into cubes about 1/2″ to 1″ in size. Chop the cilantro and add 1 tablespoon of it along with the diced avocado to the soup. Remove from heat, cover and refrigerate for 1 hour.
When you are ready to serve the soup. Heat up a skillet with 3 tablespoons of olive oil, a dash of salt and pepper and crushed garlic. Reduce heat to med-high. Add shrimp and scallops– cook until shrimp begins to turn pink on one side. Turn over shrimp and scallops, cook other side. Add crab and lemon juice and stir. Cook until shrimp and scallops are done.
To serve: Remove soup from refrigerator. Place 1/8 cup of the seafood mixture in the soup bowls. Top with the chilled soup. Garnish with a scallop in the center and one shrimp on either side. Sprinkle with remaining cilantro. Serve with tortilla chips.