Avocado Soup with Shrimp and Salsa
Usually served chilled, this Latin American soup is also delicious at room temperature. The zesty tomato salsa provides a lively contrast to the rich and creamy flavor of the avocado. Fresh cooked crabmeat can be substituted for the shrimp, if you like.

3 large avocados, halved, pitted, peeled and diced

3 cups chicken broth, or as needed

1 to 1 1/2 cups heavy cream

2 Tbs. lemon juice, or to taste

Salt and freshly ground pepper, to taste

For the tomato salsa:

1 1/2 cups finely chopped tomatoes

1/3 cup finely minced red onion

2 or 3 jalape�o chilies, finely minced, with or without seeds, to taste

2 garlic cloves, finely minced

3 Tbs. lemon or lime juice, or to taste

1/4 cup chopped fresh cilantro

1/4 cup olive oil

Salt and freshly ground pepper, to taste

12 to 16 cooked shrimp, peeled and diced

Working in 2 or 3 batches, combine the avocados, broth and cream in a blender. Puree until smooth. Adjust the amount of cream used as needed to arrive at a good soup consistency.

Transfer to a bowl. Season with lemon juice, salt and pepper. Cover and refrigerate until cold but not overly chilled, about 1 hour.

Meanwhile, make the tomato salsa: In a bowl, combine the tomatoes, onion, chilies, garlic, lemon juice, cilantro, olive oil, salt and pepper. Stir well, taste and adjust the seasonings.

To serve, remove the soup from the refrigerator, taste and adjust the seasonings. Ladle the soup into chilled individual bowls. Top each serving with some of the diced shrimp and a generous dollop of the salsa.

Serves 6 to 8.

Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein

AUTHOR: Chyrel