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$7.52 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 71% 
Chilled Avocado and Cucumber Soup With Prawn and Scallop Salsan is a main course that serves 4. One portion of this dish contains roughly 29g of protein, 45g of fat, and a total of 612 calories. For $7.52 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. This recipe is liked by 1 foodies and cooks. It is perfect for Autumn. Head to the store and pick up green onions, avocados, cucumber, and a few other things to make it today. Not a lot of people really liked this Mexican dish. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes about about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 71%, which is pretty good. Similar recipes include Chilled Avocado & Cucumber Soup, Chilled Avocado Cucumber Soup, and Chilled Avocado-cucumber Soup.
Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. 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. You could try Lemelson Meyer Vineyard Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 47 dollars per bottle.
The 2014 Meyer combines fruit picked at both the beginning and end of harvest to produce a spicy, aromatic wine that combines red cherry and plum with woodsmoke, tarragon, potpourri, and crème brulee. The palate is fresh and lithe, with dark spice carried by loads of red fruit to a long, delicately balanced finish. This is a young wine that will gain in weight over the next year and age gracefully for 10+ years.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.
Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!
Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.
Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).
If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.
If you're buying an avocado to use for dinner tonight, make sure you choose a ripe one! Find an avocado that is soft enough to press your fingertips into. If it's too firm, it's not ripe. If it's almost smooshy, it's too ripe. The perfect avocado can be hard to find in stores, so you might have to buy your avocados in advance and ripen them at home. To speed up the ripening process, put the avocados in a paper bag with an apple or banana. It really works!
If you find that you're always missing lime zest, purchase lime extract and substitute a 1/2 teaspoon extract for every tablespoon zest.
An average lime yields about 1.5 to 2 teaspoons of lime zest. If you're making key lime pie or something and end up with more zest than you need, freeze it!
Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic limes if you're using them for zest.
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gluten-free
dairy-free
pescetarian
