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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wrap one half of the avocado in plastic wrap and set aside after cutting and pitting; peel the other half and cut into chunks. | 2. Place the avocado, cucumber, broth, yogurt, line juice and salt in the bowl of a blender; process until smooth and creamy. | 3. Transfer the mixture to a bowl and place in the fridge for at least 1 hour or until very cold. | 4. To serve, peel and dice the remaining avocado half, stir this into the soup along with the diced shrimp. | 5. Ladle the soup into 4 bowls; sprinkle with green onions and float a single shrimp on the top of of each bowl. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
avocado	1		halved pitted	-	-	-	-
cucumber	1		peeled diced	-	-	-	-
chicken broth	1 1/2	cups		117.18	2.835	16.7076	3.9312
plain yogurt	1	cup		-	-	-	-
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
salt	1	teaspoon		-	-	-	-
shrimp	1	cup	cooked diced	-	-	-	-
green onion	2		chopped	38.34	8.1508	1.3774	0.6674
shrimp	4		cooked peeled	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.