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 .
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