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Chilled Avocado and Cucumber Soup With Prawn and Scallop Salsa

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $8.32 One serving costs about $8.32 One serving costs about $8.32

$8.32 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,winter,gluten-free,dairy-free,healthy,pescetarian,gluten free,dairy free,pescatarian lunch,soup,main course,main dish,dinner Mexican
spoonacular Score:90%

Spoonacular Score: 90%

 

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.

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Beaux Freres Willamette Valley Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 50 dollars per bottle.

Beaux Freres Willamette Valley Pinot Noir

Our Willamette Valley cuvée features fruit grown onselect vineyard sites in Yamhill County. The winesbenefit from the same integrity in the winemakingprocess as our estate wines. These sites are farmedsustainably and managed to very low yields.It is not fined or filtered.It is a medium to full-bodied wine with sweet tannin,low acidity and an intriguing bouquet of "foresty" underbrush, redcurrants and black cherries. With ahint of Asian spices it has undeniable charm, silkinessand velvety texture. These are all hallmarks of thebest 2009 Oregon Pinots and are well displayed inthis wine.

» Get this wine on Wine.com

Ingredients

Servings:
1
1  shallot
shallot
0.5 tsps
0.5 tsps red chili pepper flakes
red chili pepper flakes
2
2  lime zest
lime zest
0.25 cup
0.25 cup light grape seed
light grape seed
1 tsp
1 tsp water
water
3
3  diced avocados
diced avocados
1 large
1 large cucumber
cucumber
4
4  green onions
green onions
3 Tbsps
3 Tbsps unpasteurized shiro miso
unpasteurized shiro miso
1
1  lime
lime
some
some water
water
0.5 lb
0.5 lb prawns
prawns
12 small
12 small scallops
scallops
8
8  black olives
black olives
1
1  satsuma orange
satsuma orange
0.25 cup
0.25 cup coriander leaves
coriander leaves
some
some unrefined sea salt
unrefined sea salt
some
some black fresh cracked pepper
black fresh cracked pepper
1.5 Tbsps
1.5 Tbsps light rice bran oil
light rice bran oil
1  shallot
1
shallot
0.5 tsps red chili pepper flakes
0.5 tsps
red chili pepper flakes
2  lime zest
2
lime zest
0.25 cup light grape seed
0.25 cup
light grape seed
1 tsp water
1 tsp
water
3  diced avocados
3
diced avocados
1 large cucumber
1 large
cucumber
4  green onions
4
green onions
3 Tbsps unpasteurized shiro miso
3 Tbsps
unpasteurized shiro miso
1  lime
1
lime
some water
some
water
0.5 lb prawns
0.5 lb
prawns
12 small scallops
12 small
scallops
8  black olives
8
black olives
1  satsuma orange
1
satsuma orange
0.25 cup coriander leaves
0.25 cup
coriander leaves
some unrefined sea salt
some
unrefined sea salt
some black fresh cracked pepper
some
black fresh cracked pepper
1.5 Tbsps light rice bran oil
1.5 Tbsps
light rice bran oil

Equipment

pot
pot
blender
blender
frying pan
frying pan
bowl
bowl
ladle
ladle
pot
pot
blender
blender
frying pan
frying pan
bowl
bowl
ladle
ladle


Instructions

In a small sauce pot, combine the minced shallots, red chili pepper flakes and oil. Heat the oil over very low heat and simmer for about 3 minutes. Remove from the heat and let stand for 3 minutes. Stir in the lime zest and the water. Let stand for at least an hour, then strain the oil into a small bowl or jar. Adding water in the oil with the lime zest dissolves and carries water-soluble flavors. Set aside, while you prepare the soup. Place the cucumber, avocado and green onion in a blender. Squeeze the lime juice and add 2 tablespoon of the miso paste. Blend the ingredients adding the water to dilute the mixture until smooth and creamy. Season the soup (to taste) with more miso paste and lime juice if necessary. Transfer the soup into a large bowl, cover and chill in the refrigerator for at least 2 hours. To cook the prawns and scallops, heat a skillet over medium-high heat. Then, season the prawns and scallops with salt and pepper on both sides. Once the pan is nice and hot, add one tablespoon of the oil. Add the prawns and scallops and cooked until they are done. Remove and transfer to a bowl. Then, add the orange pieces, black olives and cilantro. Cut the prawns into 3 or 4 pieces depending on the size and add these to the bowl. Season with a little bit of sea salt and black pepper (if necessary) and drizzle with chili-lime oil. Toss gently with a spoon to combine. To serve the dish, bring out the four individual bowls and the avocado soup from the fridge. Ladle the soup onto the bowls, then garnish with the prawn and scallop salsa and finish with more drizzle of the chili-lime oil.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $8.32
Ingredient
1 shallot
½ teaspoons red chili pepper flakes
2 lime zest
¼ cups light grape seed
3 diced avocados
1 large cucumber
4 green onions
3 tablespoons unpasteurized shiro miso
1 lime
½ pounds prawns
12 smalls scallops
8 black olives
1 satsuma orange
¼ cups coriander leaves
some black fresh cracked pepper
1.5 tablespoons light rice bran oil
Price
$0.14
$0.02
$11.17
$0.25
$4.50
$0.67
$0.32
$1.37
$0.25
$4.53
$5.59
$0.25
$0.29
$3.68
$0.01
$0.25
$33.29

Nutritional Information

Quickview
547 Calories
32g Protein
32g Total Fat
43g Carbs
80% Health Score
Limit These
Calories
547k
27%

Fat
32g
50%

  Saturated Fat
4g
30%

Carbohydrates
43g
14%

  Sugar
8g
10%

Cholesterol
112mg
38%

Sodium
1273mg
55%

Get Enough Of These
Protein
32g
65%

Vitamin K
270µg
257%

Vitamin C
136mg
166%

Manganese
2mg
123%

Phosphorus
752mg
75%

Fiber
17g
69%

Magnesium
271mg
68%

Potassium
2128mg
61%

Iron
10mg
57%

Folate
217µg
54%

Copper
1mg
53%

Vitamin B6
0.98mg
49%

Vitamin B1
0.59mg
39%

Vitamin B3
7mg
39%

Vitamin E
4mg
33%

Vitamin B5
3mg
33%

Calcium
317mg
32%

Vitamin B2
0.53mg
31%

Zinc
4mg
29%

Vitamin A
1405IU
28%

Selenium
19µg
27%

Vitamin B12
1µg
21%

covered percent of daily need

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