Mexican · lunch

Chilled Avocado and Cucumber Soup With Prawn and Scallop Salsa

Name: Chilled Avocado and Cucumber Soup With Prawn and Scallop Salsa
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 shallot, minced; 1/2 teaspoon red chili pepper flakes; zest of 2 limes; 1/4 cup grape seed, rice bran or extra light; 1 teaspoon water; 3 avocados, diced; 1 large cucumber, peeled and ciced; 4 green onions, cut into 1-inch pieces; 3 tablespoons unpasteurized shiro miso; 1 lime, to taste; water, to dilute; 8 prawns (about 1/2 lb), peeled; 12 smalls scallops or 4 large scallops, cleaned; 8 black olives, sliced; 1 Mandarin or Satsuma orange, peeled and segmented; 1/4 cup coriander leaves, chopped; unrefined sea salt, taste; fresh cracked black pepper, to taste; 1 1/2 tablespoons extra light olive oil or rice bran oil (for cooking prawns <

“Chilled Avocado and Cucumber Soup With Prawn and Scallop Salsan is a gluten free, dairy free, and pescatarian recipe with 4 servings. For $8.32 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. This main course has 547 calories, 33g of protein, and 33g of fat per serving. 1 person has tried and liked this recipe. Head to the store and pick up prawns, coriander leaves, lime zest, and a few other things to make it today. It is perfect for Autumn. Only a few people really liked this Mexican dish. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. With a spoonacular score of 72%, this dish is solid. Try Chilled Avocado Cucumber Soup, Chilled Avocado-cucumber Soup, and Chilled Avocado & Cucumber Soup for similar recipes.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Shallotminced1
Chili pepper flakes½ tsp
Lime zestzest2
Grape seedrice bran or extra light¼ cup
Water1 tsp
Avocadosdiced3
Cucumberlarge, peeled and ciced1 large
Green onionscut into 1-inch pieces4
Unpasteurized shiro miso3 tbsp
Lime1
Waterto dilute4 servings
Prawnsabout 1/2 lb, peeled½ lb
Scallopscleaned12 small
Olivessliced8
Satsuma orangepeeled and segmented1
Coriander leaveschopped¼ cup
Unrefined sea salttaste4 servings
Cracked pepper4 servings
Rice bran oil1.5 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

21 steps · 45 min

1
In a small sauce pot, combine the minced shallots, red chili pepper flakes and oil.
2
Heat the oil over very low heat and simmer for about 3 minutes.
3
Remove from the heat and let stand for 3 minutes. Stir in the lime zest and the water.

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