Avocado Soup with Shrimp and Salsa

Ingredients

• 3 large avocados, halved, pitted, peeled and
• diced
• 3 cups chicken stock, or as needed
• 1 to 1 1/2 cups heavy cream
• 2 Tbs. fresh lemon juice, or to taste
• Salt and freshly ground pepper, to taste
• 1 1/2 cups finely chopped tomatoes
• 1/3 cup finely minced red onion
• 2 or 3 jalapeño chilies, finely minced, with
• or without seeds, to taste
• 2 garlic cloves, finely minced
• 3 Tbs. fresh lemon or lime juice, or to taste
• 1/4 cup chopped fresh cilantro
• 1/4 cup olive oil
• Salt and freshly ground pepper, to taste
• 12 to 16 cooked shrimp, peeled and diced

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 13 of 14 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions

Ingredient	Portion assumed	kcal
Avocado	1 medium (150g)	240
Chicken	100g cooked	165
Olive Oil	1 tbsp (14g)	119
Shrimp	100g cooked	99
Cream	1 tbsp (15ml) heavy	51
Red Onion	1 medium (110g)	44
Tomato	1 medium (123g)	22
Lemon	juice of 1 lemon (48ml)	12
Lime	juice of 1 lime (44ml)	11
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Cilantro	1 tbsp chopped fresh (1g)	1
Salt	1 tsp (6g)	0
Seed	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.