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 (btw, I have mastered making kombucha from scratch at home), 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 Ukrainian borscht and slow cooker 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.
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.
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.
Second time around, I had about 10 shrimp left from making lemon dill 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!
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.
Avocado Bisque with Shrimp
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.
- Prep Time: 6 minutes
- Cook Time: 4 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- 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
- 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.
- 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.
- 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.
Store: Soup can be refrigerated without changing colour or consistency for up to 8 hours. Haven’t tested past that point – it was eaten.
Did you make this recipe? Please give it a star rating in the comments.
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.