3 ripe avocados
1/2 onion, diced
2 cups low-sodium vegetable stock
1 cup water
1/2 cup Greek yogurt, plain
1 lime, cut in half
Zest from one lemon
1/4 lb. large cocktail shrimp, tails removed
1 rib of celery, peeled and diced
1/2 jalapeno pepper, seeded with pith removed
2 mint leaves, julienned
1 Tbsp. olive oil
Cut the avocado in half lengthwise. Remove the pit and scoop the flesh out with a large spoon. Cut the jalapeno in half. Dice one half and reserve.
Place the other half of the pepper, avocado, diced onion, vegetable stock, water and yogurt in a blender. Blend on medium speed until smooth. Add salt and juice from half lime and blend again to incorporate. Chill until ready to serve.
Dice the cocktail shrimp. Combine with reserved jalapeno, diced celery, lemon zest and mint. Dress with olive oil and the juice of the remaining half of lime.
Divide the soup into 4 large martini glasses. Divide the shrimp salad garnish evenly in the center of each glass.
Yield: 4 servings
Per serving: 315.2 calories, 23.7g total fat, 7.9g protein, 23.1g carbohydrate, 10.8g dietary fiber, 30.6mg cholesterol, 541.8mg sodium, 9.9g sugar