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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 soup,lunch,main course,main dish,dinner Mexican
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.

Mexican works really well 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. One wine you could try is Garnet Monterey Pinot Noir. It has 4.2 out of 5 stars and a bottle costs about 16 dollars.

Garnet Monterey Pinot Noir

This is a Pinot with power, but also with finesse. Aromas include ripe blackberries, cherry preserves, vanilla toffee and toasted French oak. You'll love the velvety richness of the attack. The flavors of dark red fruits and exotic spices just make this a juicy, delicious mouthful of wine.

» Get this wine on Wine.com

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 cups
0.25 cups 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 cups
0.25 cups 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 cups light grape seed oil
0.25 cups
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 cups fresh coriander leaves
0.25 cups
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

Tips

Health Tips

  • 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!

  • 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.

Price Tips

  • 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).

Cooking Tips

  • 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!

  • 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.

  • get more cooking tips

Green Tips

  • 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.

Disclaimer

Nutritional Information

Quickview
612 Calories
28g Protein
44g Total Fat
32g Carbs
38% Health Score
Limit These
Calories
612
31%

Fat
44g
68%

  Saturated Fat
6g
38%

Carbohydrates
32g
11%

  Sugar
7g
8%

Cholesterol
164mg
55%

Sodium
1464mg
64%

Get Enough Of These
Protein
28g
57%

Vitamin K
70µg
67%

Vitamin E
10mg
67%

Vitamin C
54mg
66%

Selenium
40µg
58%

Fiber
14g
57%

Phosphorus
547mg
55%

Folate
178µg
45%

Potassium
1261mg
36%

Manganese
0.68mg
34%

Copper
0.65mg
32%

Vitamin B6
0.6mg
30%

Vitamin B12
1µg
28%

Vitamin B5
2mg
28%

Magnesium
108mg
27%

Zinc
3mg
23%

Vitamin B3
4mg
20%

Iron
3mg
20%

Vitamin B2
0.3mg
18%

Calcium
171mg
17%

Vitamin A
676IU
14%

Vitamin B1
0.2mg
13%

covered percent of daily need

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