Chilled Green Goddess Soup with Open-Face Shrimp Lettuce Cups

Flavorful, gorgeously hued Green Goddess dressing was the inspiration for this fresh and tangy chilled soup that features kefir, a type of fermented milk drink. It pairs nicely with orange-scented shrimp lettuce cups for a well-rounded spring lunch .
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Chilled Green Goddess Soup Open Face Shrimp Lettuce Cups

Chilled Green Goddess Soup Open Face Shrimp Lettuce Cups

  • Duration
  • Prep Time
  • 2Servings

Ingredients

  • 1 small avocado, peeled, pitted
  • 1 small shallot, roughly chopped
  • 1 lime, juiced
  • 1/2 tbsp orange zest + 1 large navel orange, juiced, divided
  • 1 1/2 cups plain whole-milk kefir
  • 1 1/2 cups loosely packed fresh flat-leaf parsley
  • 1 cup low-sodium chicken broth
  • 1/2 cup loosely packed fresh tarragon
  • 1/4 tsp each sea salt and ground black pepper, divided
  • 1/4 cup plain whole-milk yogurt (TRY: Stonyfield Organic 100% Grassfed Yogurt Plain)
  • 1 tbsp grainy Dijon mustard
  • 1/2 tbsp white wine vinegar
  • 6 oz small wild shrimp, thawed if frozen and drained, patted dry
  • 1 stalk celery, finely chopped
  • 1/2 large red bell pepper, finely chopped
  • 2-4 leaves Bibb, Boston, or romaine lettuce
  • 1 tbsp chopped fresh dill
  • 1 tbsp chopped fresh chives
  • 1/2 slice whole-grain bread
  • 1 clove garlic

Preparation

1. Prepare soup: In a blender, place avocado, shallot,

lime juice, orange juice, kefir, parsley, broth, tarragon and

1/8 tsp each salt and black pepper. Blend until smooth; transfer to refrigerator to chill.

2. Prepare sandwiches: In a large bowl combine yogurt, Dijon, vinegar, orange zest and remaining 1/8 tsp each salt and black pepper. Add shrimp, celery and bell pepper; toss gently to coat. Divide shrimp mixture among lettuce leaves (1 to 2 per person) and sprinkle with dill and chives.

3. Toast bread until golden brown. Slice garlic clove in half lengthwise and rub cut sides against toasted bread. Cut toast into ¼-inch cubes.

4. To serve, divide soup between 2 bowls; top with toast cubes and serve with shrimp lettuce cups.

Nutrition Information

  • Serving Size: 1 1/2 cups soup and 1-2 lettuce cups
  • Calories: 461
  • Carbohydrate Content: 36 g
  • Cholesterol Content: 191 mg
  • Fat Content: 21 g
  • Fiber Content: 9 g
  • Protein Content: 35 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 721 mg
  • Sugar Content: 18 g
  • Monounsaturated Fat Content: 10 g
  • Polyunsaturated Fat Content: 2 g