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Chilled avocado bisque made dairy free with coconut milk, avocado and smoky paprika shrimp. 10 minutes to make avocado soup and is perfect cold summer soup recipe. | ifoodreal.com

OK, I didn’t particularly grow up eating cold soups in summer. There was one traditional chilled Ukrainian soup called “okroshka” made with kombucha type of drink, soma dairy (buttermilk or sour cream?), chopped ham and cucumbers…I believe. But even then grandma and mom never made it. My family was not a traditional Ukrainian family. We didn’t bake pies, spoke Russian at home and didn’t celebrate orthodox Christmas. It has always been different…I wasn’t allowed to eat food at the markets in case it was made with dog’s meat. Mind you grandma never allowed me to eat at other people’s homes either…can’t remember why. If you think it is weird you can say it because I would agree.

So, I totally missed out on “okroshka” sweating my behind off eating borscht and chicken noodle soup all summers long. My grandma also loved to make green borscht with sorrel and summer garden soup. All soups were super tasty and … hot.

Chilled avocado bisque made dairy free with coconut milk, avocado and smoky paprika shrimp. 10 minutes to make avocado soup and is perfect cold summer soup recipe. | ifoodreal.com

Last year I have heard of gazpacho the first time ever. The past 2 summers were totally Florida like from May till September because of El Niño. When thermometer hit +30C in April this year I made a firm decision to master a few cold soup recipes this season.

My first try was the avocado bisque. And guess what happened then? No, the avocado soup turned out amazing and I truly enjoyed a bowl in a blasting heat. But then the heat was gone and on Friday when I remade it for the blog it was pouring rain, I was wearing fuzzy slippers and putting on a hoodie as soon as I started eating the soup. Life of a food blogger.

Chilled avocado bisque made dairy free with coconut milk, avocado and smoky paprika shrimp. 10 minutes to make avocado soup and is perfect cold summer soup recipe. | ifoodreal.com

I should have complained about El Niño less… I am anxiously waiting for July now to make the avocado bisque again.

First time I made it I made the avocado soup plain. I often have smashed avocado on rye crackers for lunch. That time I thought to blend avocado with a bit of chicken broth and coconut milk. Then I added spices and crushed same crackers on top. Same toast just kinda reversed.

Chilled avocado bisque made dairy free with coconut milk, avocado and smoky paprika shrimp. 10 minutes to make avocado soup and is perfect cold summer soup recipe. | ifoodreal.com

Second time around, I had about 10 shrimp left from making zucchini and shrimp. I closed my eyes and imagined if sautéing shrimp for 4 minutes on a 30C+ day would be crazy… Coconut oil, garlic powder, smoked paprika and shrimp – total heaven. Do it!

Chilled avocado bisque made dairy free with coconut milk, avocado and smoky paprika shrimp. 10 minutes to make avocado soup and is perfect cold summer soup recipe. | ifoodreal.com

Then I remembered I had sun dried tomatoes packed in oil with herbs. A bit of cilantro and green onions from a garden…Creamy velvety soup, juicy shrimp with a kick and fresh herbs with a bite. Not to mention sun dried tomatoes adding another level of flavour. This cold shrimp avocado bisque just won a top spot on my summer menu. Whenever summer decides to arrive. And this soup is dairy free and super super filling because of all those healthy fats. I was full for 4 hours after eating a grey size bowl. That is a very long time for me because I eat a lot and all the time. I imagine on a hot day I would last even longer.

And last note, you can totally skip shrimp and make soup vegan using vegetable stock. Crush some tortilla chips on top or toasted sunflower seeds. Oh, and this avocado bisque takes 10 minute with shrimp and 5 minutes without shrimp to make. And the red bowl stayed perfectly same colour and consistency from 11AM till 7 PM when Alex ate it for dinner. So, can be made in advance.

Enjoy!

Chilled avocado bisque made dairy free with coconut milk, avocado and smoky paprika shrimp. 10 minutes to make avocado soup and is perfect cold summer soup recipe. | ifoodreal.com

Cold Shrimp Avocado Bisque

Cold Shrimp Avocado Bisque

Ingredients

    Avocado Bisque:
  • 2 large avocados (not huge ones from Costco)
  • 1 cup any broth (use vegetable if vegan)
  • 1 cup canned coconut milk, full fat (shake well)
  • 1 lime, juice of
  • 1 1/2 tsp cumin, ground
  • 1/2 tsp garlic powder
  • 1/2 tsp himalayan pink salt
  • 1/4 cup sun dried tomatoes, in oil & drained
  • 2-3 tbsp cilantro, finely chopped
  • 2-3 tbsp green onions, finely chopped
  • Shrimp:
  • 10 large shrimp, deveined and pat dried
  • 1 tbsp coconut oil
  • 1/4 tsp smoked paprika (regular is fine but smoked better)
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • Ground black pepper, to taste

Directions

  1. In a high speed blender, add all Avocado Bisque ingredients, except sun dried tomatoes, cilantro and green onions. Blend for 30 seconds or until smooth. If using Blendtec, do not use soup button because soup will be hot. Set aside.
  2. Preheat cast iron or ceramic non-stick skillet on medium heat and swirl coconut oil to coat. Add shrimp and sprinkle with smoked paprika, garlic powder and salt. Cook for 2 minutes, flip and cook for another 2 minutes.
  3. Divide avocado soup between 2 bowls and top with shrimp and sun dried tomatoes. Sprinkle with cilantro and green onions. Toasted sunflower seeds and crushed tortilla chips would be great too (especially if making soup vegan without shrimp). Serve cold.
  4. Storage Instructions: Soup can be refrigerated without changing colour or consistency for up to 8 hours. Haven’t tested past that point - it was eaten.
http://ifoodreal.com/cold-shrimp-bisque-avocado-soup/

Nutritional Info – with shrimp

Servings Per Recipe: 2

Amount Per Serving= 2 cups:
Calories: 620.5
Total Fat: 55.6 g
Cholesterol: 53.2 mg
Sodium: 792.8 mg
Total Carbs: 23.6 g
Dietary Fiber: 12.6 g
Protein: 13.0 g
WW Points+: 17

P.S. Use light coconut milk to reduce fat. Also can increase serving size to 3-4. That is if you are counting calories. I am not and as scary as the fat content might look these are healthy fats. Plus, the soup kept me full for 4 hours. Fat doesn’t make you fat. The end.

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5 Comments

  1. Dana

    Hi Olena,
    Great recipe! I will try it when I get a decent blender. Your stories from childhood fascinate me! We were never allowed to eat food from other people’s houses either UNLESS my mom knew they were very clean. Weird! Some of the best cooks and bakers had the messiest kitchens. But now I am the same…everything must be so clean or I lose my appetite!

    Reply
    • Olena

      Hi Dana. I think you might get away with an OK blender because avocado and coconut milk are quite soft in texture.
      Haha growing up in such a different environment I have lots of stories. Many will be very weird to most people… It was a different world back then and there.
      I get it. I am a clean freak too. I will never let my kids go visit friend’s whose house is not well kept. Funny thing my kids would never go there themselves either because they see what is at home. I get my grandma’s point but she wouldn’t even let me eat at friend’s houses parents and grandparents she knew. Their apartments were clean and they were all clean. But somehow she wouldn’t still…I think it is not about how messy cook’s kitchen is but rather cooking/serving habits. It is more who stuck their finger where before touching food, double dipping and licking fingers while slicing+serving a cake. that is where you lose me if I see that… 😛

      Reply
  2. Leslie

    I have that defective cilantro tastes like soap to me gene & can taste even a little in anything & can’t eat it. So I was thinking substituting a handful of thawed frozen peas or chopped snap pea pods. What do you think? Thanks!

    Reply
    • Olena

      Hi Leslie. Eeeew, that wouldn’t be tasty. When coconut milks stays open in the fridge too long it tastes like that – soapy. You can omit cilantro or use basil instead. I mean if you like peas then yes but I don’t think I would like that addition. You can seriously omit cilantro. Soup will be delicious without it! I ate it first time without cilantro. Green onions are great too. It is just a garnish and not the main ingredient. Let me know what you do.:)

      Reply

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