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Chilled Shrimp, Avocado and Cucumber Soup

Author Andrea Vaughan


  • 3 Cucumbers
  • 1 Avocado
  • The Cream from 1 Can of Cold Coconut Milk
  • 1/4 Cup of Olive Oil
  • 1 TBS Lemon Juice
  • 1 Clove of Garlic
  • 1/4 Tsp Sea Salt
  • 1/4 Lb of Shrimp Steamed, Shelled and Deveined


  1. Leave your cucumbers unpeeled but slice them and remove the seeds.
  2. Place your deseeded cucumbers in the food processor.
  3. Cut your avocado in half, removing the skin and pit.
  4. Place half of the avocado aside for later and place the other half in the food processor slog with the olive oil, coconut cream, lemon juice, garlic and salt.
  5. Blend until smooth.
  6. Pour your soup into bowls and add shrimp and garnish with thin slices of avocado.
  7. Enjoy!
Nutrition Facts
Chilled Shrimp, Avocado and Cucumber Soup
Amount Per Serving (2 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.