Heat oil in medium skillet over medium-low heat. Add onion and jalapeño; sauté until tender, about 15 minutes. Add garlic; sauté 2 minutes. Season with salt. Remove from heat; cool.
Place avocados in blender. Add chicken broth, 4 tablespoons lemon juice and onion mixture. Puree until smooth. Transfer to large bowl. Stir in 2 cups water and lemon peel. Thin soup with more water, if desired. Season to taste with salt and pepper. Cover and refrigerate until well chilled, about 3 hours.
Meanwhile, mix shrimp, cucumber, chives, and 1 tablespoon lemon juice in medium bowl. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 3 hours. Ladle soup into bowls. Top with shrimp.
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|Serving Size: 1 Serving (3181g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3572 (64%)|
|Amt Per Serving||% DV|
|Total Fat 396.8g||529 %|
|Saturated Fat 109.6g||548 %|
|Monounsaturated Fat 172.8g|
|Polyunsanturated Fat 82.2g|
|Cholesterol 1840mg||566 %|
|Sodium 1742mg||60 %|
|Potassium 5005.4mg||132 %|
|Total Carbohydrate 18.2g||5 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 15.5g|
|Protein 458.9g||656 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5583
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