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Creamy Chilled Avocado Lime Soup Recipe with Grilled Shrimp and Crispy Tortilla Strips

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A refreshing and creamy chilled avocado lime soup topped with smoky grilled shrimp and crispy tortilla strips, perfect for warm weather and quick meals.

Ingredients

Scale
  • 3 ripe avocados, peeled and pitted
  • 1 cup plain Greek yogurt
  • 1 cup vegetable broth or chicken broth, chilled
  • Juice and zest of 2 limes
  • 1 small garlic clove, minced
  • 1/4 cup fresh cilantro leaves (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon olive oil (extra virgin preferred)
  • 12 medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • Salt and pepper, to taste
  • Juice of 1/2 lime
  • 3 corn tortillas, cut into thin strips
  • 2 tablespoons vegetable oil (for frying)
  • Salt, to taste

Instructions

  1. Prepare the Soup Base (10 minutes): In your blender, combine the peeled avocados, Greek yogurt, chilled broth, lime juice and zest, minced garlic, cilantro leaves, olive oil, salt, and pepper. Blend until smooth and creamy. Add more broth if too thick. Taste and adjust seasoning. Chill the soup in the fridge.
  2. Make the Crispy Tortilla Strips (10 minutes): Heat vegetable oil in a frying pan over medium-high heat. Fry tortilla strips in batches until golden and crispy, about 1-2 minutes. Stir gently to avoid burning. Remove with a slotted spoon, drain on paper towels, and sprinkle with salt. Set aside.
  3. Grill the Shrimp (10 minutes): Toss shrimp with olive oil, chili powder, smoked paprika, salt, and pepper. Preheat grill pan or cast-iron skillet over medium-high heat. Grill shrimp about 2 minutes per side until pink with grill marks. Squeeze lime juice over shrimp before removing from heat.
  4. Assemble and Serve (5 minutes): Pour chilled soup into bowls. Top each with 3 grilled shrimp and a handful of crispy tortilla strips. Garnish with extra cilantro or lime wedge if desired. Serve immediately.

Notes

Use ripe avocados that yield slightly to gentle pressure for best texture. Chill soup well before serving to enhance flavors. Fry tortilla strips carefully to avoid burning. Grilled shrimp should not be overcooked to maintain juiciness. Soup can be made ahead and tastes better after chilling overnight. For dairy-free, substitute Greek yogurt with coconut yogurt. For gluten-free, verify broth and tortilla ingredients.

Nutrition

Keywords: avocado soup, chilled soup, lime soup, grilled shrimp, tortilla strips, summer soup, creamy soup, healthy soup, quick recipe

Find it online: https://lumalunch.com/creamy-chilled-avocado-lime-soup-recipe-with-grilled-shrimp-and-crispy-tortilla-strips/