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Chilled Avocado and Cucumber Soup With Prawn and Scallop Salsa

 
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 $7.52 One serving costs about $7.52 One serving costs about $7.52

$7.52 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,pescetarian,gluten free,dairy free,pescatarian lunch,soup,main course,main dish,dinner
spoonacular Score:72%

Spoonacular Score: 72%

 

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.

Ingredients

Servings:
1
1  shallot
shallot
0.5 tsps
0.5 tsps red chili flakes
red chili flakes
2
2  lime zest
lime zest
0.25 cup
0.25 cup light grape seed oil
light grape seed oil
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 miso
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  orange
orange
0.25 cup
0.25 cup fresh coriander leaves
fresh coriander leaves
some
some sea-salt
sea-salt
some
some black fresh pepper
black fresh pepper
1.5 Tbsps
1.5 Tbsps light rice bran oil
light rice bran oil
1  shallot
1
shallot
0.5 tsps red chili flakes
0.5 tsps
red chili flakes
2  lime zest
2
lime zest
0.25 cup light grape seed oil
0.25 cup
light grape seed oil
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 miso
3 Tbsps
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  orange
1
orange
0.25 cup fresh coriander leaves
0.25 cup
fresh coriander leaves
some sea-salt
some
sea-salt
some black fresh pepper
some
black fresh 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: $7.51
Ingredient
1 shallot
½ teaspoons red chili flakes
2 lime zest
¼ cups light grape seed oil
3 diced avocados
1 large cucumber
4 green onions
3 tablespoons miso
1 lime
½ pounds prawns
12 smalls scallops
8 black olives
1 orange
¼ cups fresh coriander leaves
1.5 tablespoons light rice bran oil
Price
$0.14
$0.05
$11.17
$0.35
$4.50
$0.67
$0.32
$1.37
$0.25
$4.53
$5.59
$0.25
$0.29
$0.13
$0.45
$30.06

Nutritional Information

Quickview
603k Calories
28g Protein
44g Total Fat
32g Carbs
38% Health Score
Limit These
Calories
603k
30%

Fat
44g
68%

  Saturated Fat
6g
38%

Carbohydrates
32g
11%

  Sugar
7g
8%

Cholesterol
112mg
38%

Sodium
1091mg
47%

Get Enough Of These
Protein
28g
57%

Vitamin K
70µg
67%

Vitamin C
52mg
64%

Vitamin E
9mg
63%

Fiber
14g
57%

Phosphorus
558mg
56%

Folate
173µg
43%

Potassium
1365mg
39%

Copper
0.72mg
36%

Vitamin B6
0.59mg
30%

Magnesium
110mg
28%

Vitamin B5
2mg
27%

Manganese
0.47mg
24%

Vitamin B12
1µg
21%

Zinc
3mg
21%

Selenium
13µg
20%

Vitamin B3
3mg
19%

Vitamin B2
0.3mg
17%

Iron
2mg
15%

Vitamin A
676IU
14%

Vitamin B1
0.2mg
13%

Calcium
125mg
13%

covered percent of daily need

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