Avocado Bisque with Shrimp

A Busy Mom's Quick and Refreshing Summer Soup

Summer is here, and with it comes the need for quick, easy, and refreshing meals. Between juggling work, kids' activities, and everything else life throws our way, finding time to cook can feel impossible. That's why I'm so excited to share this recipe for chilled avocado bisque with shrimp – a delicious and surprisingly simple dish that takes just 10 minutes to prepare. It's the perfect light lunch or starter for a summer evening, and it's so customizable!

The beauty of this recipe lies in its simplicity. No complicated techniques or obscure ingredients are needed. I often find myself reaching for quick and easy recipes on busy weekdays, and this one has become a staple. The creamy avocado base, blended with coconut milk for a rich and dairy-free texture, provides a delightful coolness that’s incredibly satisfying on a hot day. The smoky paprika shrimp adds a touch of elegance and protein, making it a complete and nourishing meal. I love the versatility of this soup; it's equally satisfying on its own or as a starter before a barbecue.

One of my favorite things about this recipe is its adaptability. Feel free to experiment with different toppings! I sometimes add toasted sunflower seeds for extra crunch or crushed tortilla chips for a fun textural contrast. If you're making a vegan version, simply omit the shrimp. The creamy avocado base is more than enough to satisfy even the most discerning palate. The vibrant green color of the soup alone makes it visually appealing, adding a touch of summer sunshine to any meal.

I frequently adjust this recipe based on what's in my fridge. Sometimes I add a squeeze of lime for extra zing, or a pinch of chili flakes for a little kick. The key is to embrace the freedom to customize it to your liking! My kids love this soup – mostly because it’s green and they can help me put the toppings on! But also, because it tastes fantastic. I encourage you to give this recipe a try. It's the perfect blend of healthy, delicious, and convenient – exactly what a busy mom needs.

Beyond the ease and deliciousness, there's something truly satisfying about creating a healthy and flavorful meal in such a short amount of time. It makes me feel empowered and efficient, and it's a wonderful reminder that nourishing meals don't have to be time-consuming. This avocado bisque has quickly become a go-to recipe in my house, and I know it will become a favorite in yours, too.

Tips and variations:

• Make it vegan: Simply omit the shrimp and use vegetable broth instead of chicken broth.
• Spice it up: Add a pinch of cayenne pepper or chili flakes for a spicier kick.
• Add some greens: Incorporate a handful of spinach or kale into the blender for an extra boost of nutrients.
• Get creative with toppings: Experiment with different toppings such as chopped avocado, roasted red peppers, or crumbled bacon.
• Make it ahead: This soup can be made ahead of time and stored in the refrigerator for up to 2 days.

Enjoy!

Step-by-step

• In a high speed blender, add all Avocado Bisque ingredients, except sun-dried tomatoes, cilantro, and green onions. Blend for 30 seconds or until smooth. If using Blendtec, do not use the soup button because the soup will be hot. Set aside.
• Preheat cast iron or ceramic non-stick skillet on medium heat and swirl coconut oil to coat. Add shrimp and sprinkle with smoked paprika, garlic powder, and salt. Cook for 2 minutes, flip and cook for another 2 minutes.
• Divide avocado soup between 2 bowls and top with shrimp and sun-dried tomatoes. Sprinkle with cilantro and green onions. Toasted sunflower seeds and crushed tortilla chips would be great too (especially if making soup vegan without shrimp). Serve cold.