Cucumber Avocado Gazpacho with Shrimp
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Lexi's Clean Kitchen · by Lexi★ 5.0 (2)

Cucumber Avocado Gazpacho with Shrimp

NUTRITION · PER SERVING23M COOK
CAL 20%·PRO 25%
CARBS 27G27% OF CAL
10G FIBER0G ADDED8G INTRINSIC10G OTHER8G TOTAL SUGAR
FAT 31G69% OF CAL
4G SAT27G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A refreshing chilled soup combining cucumber, avocado, and vegetable broth, topped with cooked shrimp. Creamy and dairy-free, it's perfect for hot weather meals and offers a light yet satisfying main course.

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Nutrition & ingredients

Ingredients

serves 2
  • 1 ripe Hass avocado (halved and pitted)
  • 1 small cucumber (peeled)
  • 2 cups vegetable broth
  • 1 shallot (chopped)
  • 1 tablespoon lemon juice (more to taste)
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon sea salt (more to taste)
  • 1/4 teaspoon ground black pepper (more to taste)
  • 10 large shrimp (peeled and deveined)
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • pinch salt
  • 1 tablespoon olive oil
  • 1 ear corn (cooked and cut from the cob)
  • 1 fresh tomato (diced)
  • basil (sliced thin for garnish)
  • splash extra virgin olive oil (for garnish)
  • red chili pepper (sliced, for garnish)
PREP
15M
SODIUM
914MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.