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Chilled Avocado and Cucumber Soup With Prawn and Scallop Salsa
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Mexicandairy freepescatarian💚 Healthy

Chilled Avocado and Cucumber Soup With Prawn and Scallop Salsa

Cook Time

45 min

Servings

4 people

Likes

—

Ingredients

19 items

About

Chilled Avocado and Cucumber Soup With Prawn and Scallop Salsan is a gluten free, dairy free, and pescatarian recipe with 4 servings. For $8.32 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. This main course has 547 calories, 33g of protein, and 33g of fat per serving. 1 person has tried and liked this recipe. Head to the store and pick up prawns, coriander leaves, lime zest, and a few other things to make it today. It is perfect for Autumn. Only a few people really liked this Mexican dish. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. With a spoonacular score of 72%, this dish is solid. Try Chilled Avocado Cucumber Soup, Chilled Avocado-cucumber Soup, and Chilled Avocado & Cucumber Soup for similar recipes.

Ingredients

  • 1 shallot, minced
  • 1/2 teaspoon red chili pepper flakes
  • zest of 2 limes
  • 1/4 cup grape seed, rice bran or extra light
  • 1 teaspoon water
  • 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
  • 12 smalls scallops or 4 large scallops, cleaned

Instructions

  1. 1

    In a small sauce pot, combine the minced shallots, red chili pepper flakes and oil.

  2. 2

    Heat the oil over very low heat and simmer for about 3 minutes.

  3. 3

    Remove from the heat and let stand for 3 minutes. Stir in the lime zest and the water.

  4. 4

    Let stand for at least an hour, then strain the oil into a small bowl or jar.

  5. 5

    Adding water in the oil with the lime zest dissolves and carries water-soluble flavors.

  6. 6

    Set aside, while you prepare the soup.

  7. 7

    Place the cucumber, avocado and green onion in a blender.

  8. 8

    Squeeze the lime juice and add 2 tablespoon of the miso paste.

  9. 9

    Blend the ingredients adding the water to dilute the mixture until smooth and creamy.

  10. 10
  • 8 black olives, sliced
  • 1 Mandarin or Satsuma orange, peeled and segmented
  • 1/4 cup coriander leaves, chopped
  • unrefined sea salt, taste
  • fresh cracked black pepper, to taste
  • 1 1/2 tablespoons extra light olive oil or rice bran oil (for cooking prawns <
  • Season the soup (to taste) with more miso paste and lime juice if necessary.

  • 11

    Transfer the soup into a large bowl, cover and chill in the refrigerator for at least 2 hours.

  • 12

    To cook the prawns and scallops, heat a skillet over medium-high heat.

  • 13

    Then, season the prawns and scallops with salt and pepper on both sides.

  • 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

    Season with a little bit of sea salt and black pepper (if necessary) and drizzle with chili-lime oil.

  • 19

    Toss gently with a spoon to combine.

  • 20

    To serve the dish, bring out the four individual bowls and the avocado soup from the fridge.

  • 21

    Ladle the soup onto the bowls, then garnish with the prawn and scallop salsa and finish with more drizzle of the chili-lime oil.

  • Dish Types

    lunchsoupmain coursemain dishdinner