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Chilled avocado and watercress soup with shrimp

Time 35 minutes
Yields Serves 8
Chilled avocado and watercress soup with shrimp
(Anne Cusack, Los Angeles Times)
1

In a blender, puree the watercress, cilantro and broth. Set the mixture aside for 10 minutes to steep, then strain, discarding the solids and reserving the liquid.

2

Rinse the blender, and puree the avocados, sour cream, yogurt, cumin, coriander and cayenne until smooth.

3

Pour the puree into a bowl set over an ice bath and whisk in the reserved watercress liquid, 1 cup at a time. Continue to stir until well-chilled. Season with salt. This makes about 6 1/2 cups of soup.

4

Pour the soup into bowls, and divide the shrimp among the bowls. Garnish each with a sprig of cilantro and serve immediately.

Adapted from Jake’s Grill in Portland, Ore. The restaurant serves this soup with crayfish instead of shrimp.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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