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Chilled melon soup with prawn and avocado recipe

Chilled melon soup with prawn and avocado recipe

  • Recipes
  • Dish type
  • Soup
  • Chilled soup

Fresh fruit soups can be prepared ahead and are fresh and cooling on a hot summer's day. Serve with grissini (Italian breadsticks) for a light lunch.

4 people made this

IngredientsServes: 4

  • 2 medium cucumbers
  • 2 Charentais, Cantaloupe or Ogen melons
  • juice of 1 lemon
  • 2 tbsp chopped fresh mint
  • 250g cooked peeled prawns, thawed and drained if frozen
  • 1 firm, but ripe, avocado
  • TO GARNISH: fresh mint leaves

MethodPrep:1hr45min ›Cook:2min ›Ready in:1hr47min

  1. Peel the cucumbers and cut in half crossways. Divide each half lengthways, then using a teaspoon, scoop out the seeds. Chop the flesh roughly. Drop into a saucepan of lightly salted boiling water and cook gently for 2 minutes. Drain in a sieve, then refresh under cold running water.
  2. Halve the melons and remove the seeds. Scoop out the flesh using a tablespoon and put into a blender or food processor. Add the cucumber, lemon juice and chopped mint, then whizz together until blended. Turn out the mixture into a bowl. Pour 200ml of water into the blender or processor and whizz briefly, then stir this liquid into the melon and cucumber mixture.
  3. Stir in the prawns and season lightly with freshly ground black pepper. Chill for at least 1½ hours and up to 12 hours.
  4. Just before serving, peel, stone and dice the avocado and add to the soup. Snip in some mint leaves to garnish and season to taste with more pepper if needed.

Variation

For a vegetarian version of this soup, omit the prawns and add an extra avocado.

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12 Chilled Soup Recipes to Enjoy This Spring

When you think of soup, you probably imagine something hot enough to melt your icy exterior at the dinner table. But, you should still be able to enjoy the comfort food during the spring/summer. Enter: chilled soups. They're usually veggie and fruit based but, no, they're not like a smoothie bowl. They're healthy, full of flavor, and, a lot of times, there's no cooking involved. Read on for 12 chilled soups that *need* to be in your rotation.

Chilled Summer Beet Soup

Borscht isn’t the only beet-based soup you can make at home. This chilled beet-cucumber yogurt soup is light on the palate, and that magenta hue is positively easy on the eyes. (via Lonny)

Chilled Rosé and Watermelon Soup

Now you can rosé all day, and that includes your meals. When it’s so hot that you don’t want to turn the stove on, this refreshing watermelon soup will cool you from the inside. (via No Spoon Necessary)

Chilled Zucchini Basil Soup

When the weather turns warmer, you’ll be looking for new ways to prepare the buckets of zucchini you have in your garden. Store your spiralizer away for a few months and make this herbaceous zucchini soup on repeat. (via Gourmande in the Kitchen)

Spicy White Bean and Sweet Corn Gazpacho

Turn your usually red gazpacho yellow with the use of yellow tomatoes. White beans add lovely creaminess to the soup and corn provides a sweetness that can’t be matched. (via Vegetarian Ventures)

Cucumber Basil Avocado Gazpacho

Avocados take everything to the next level, and that’s definitely the case for this cucumber basil gazpacho. Serve alongside delicate tea sandwiches for the perfect spring lunch. (via Allyson Kramer)

Pea and Mint Soup

Don’t be deterred by bland pea soups that you may have had in the past. This crisp chilled version is beaming with flavorful fresh mint and swirled with a dollop of sour cream. (via Healthy Nibbles and Bits)

Peach Lemongrass Soup With Creme Fraiche

This fruity peach soup gets a bright kick from lemongrass. If you like things hot, you can even try adding a squirt of Sriracha to your bowl to spice it up. (via Boulder Locavore)

Chilled Persian Yogurt Soup

You’ve never had a soup quite like this. The multifaceted dish is filled with herbs, nuts, and raisins and infused with rose petals. Enjoy it with a side of grilled crusty bread and you’ll feel like you’re dining in the Middle East. (via Food and Wine)

Chilled Melon and Almond Soup

Since this soup is made with almond milk, it's totally vegan-friendly. Serve in shot glasses garnished with paprika-dusted melon balls for an elegant spring shower appetizer. (via Tasty Mediterraneo)

Chilled Cream of Basil Soup With Corn Cucumber Salad

You won't find cream of basil soup in a can anytime soon, so you'll just have to make it yourself. Stir a quick corn and cucumber salad in for texture or spoon it over toast to nosh on the side. (via With Food and Love)

Tomato-Watermelon Gazpacho With Pistachios and Basil Oil

It doesn’t actually get any healthier than a chilled soup that’s raw, Paleo, vegan, gluten-free, *and* refined-sugar free. When you’re sipping on this during a sweltering day, your body will thank you. (via Love and Olive Oil)

Avocado Soup With Spicy Salsa

Instead of indulging in your usual Mexican night with the works, slurp on this avocado soup that’s topped with spicy salsa. The margarita is still permitted, obvi. (via The Spice Adventuress)

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This post has been updated.


This zippy, herbaceous, drinkable soup is like a trip to the farmers market in a glass. Try making it instead of your standard morning smoothie and your day will be off to a great start.

Inspired by bissara, an Egyptian bean-and-herb purée, this soup starts with both lima and green beans, simmered in chicken broth (you can use vegetable broth if you want to go meat-free) and puréed until silky. The herbs—parsley, cilantro, dill, and mint—are blended with olive oil so that you can finish the soup with a verdant drizzle that brings bright flavor to every bite.


Gallery

  • 3 large Hass avocados&mdashhalved, pitted and peeled
  • 2 cups cold vegetable stock, preferably homemade
  • 1/4 cup plus 1 tablespoon fresh lime juice
  • 1/2 cup heavy cream
  • Kosher salt
  • Canola oil, for frying
  • 4 medium serrano chiles, thinly sliced crosswise with seeds
  • 1/2 pound jumbo lump crabmeat, picked over
  • Mexican crema and micro cilantro, for garnish

In a food processor, combine the avocados, stock, 1 cup of water and 1/4 cup of the lime juice and puree until very smooth. With the machine on, gradually add the heavy cream. Strain through a fine sieve into a large bowl, then season with salt. Cover and refrigerate until well chilled, about 1 hour.

Meanwhile, in a medium saucepan, heat ¼ inch of canola oil until shimmering. Add the serranos and fry over moderately high heat, stirring, until lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer to paper towels to drain.

In a medium bowl, gently toss the crab with the remaining 1 tablespoon of lime juice. Ladle the chilled soup into bowls and top with the crab and crispy serranos. Garnish with crema and cilantro and serve.


A Welcoming Appetizer

Chilled Melon Soup was one of the first things offered when I arrived Friday after Annie, our generous hostess, poured me a glass of wine. The soup was served in delicate aperitif glasses, my inspiration for service too. I was happy to see our local thrift store had a variety of these sweet little glasses for $.25 each at half off!

Renee’s recipe calls for Galia, Crenshaw or Charentais melon. I use Galia here, but also, I’d use Snow Leopard Melon if I couldn’t find the others. Like Galia, it has a pale, very light green color and is mildly sweet.

None of the flavors in this soup are overwhelming. It’s simple, yet leaves a lasting impression.

Chilled Melon Soup is light, refreshing and is a welcome appetizer on a warm summer day. It’s subtly sweet, and creamy with only a hint of mint, lime and cayenne coming through. I garnished with a pinch more cayenne. Because you know, cayenne (!!).

It whips up super fast in the blender with a few hour chill in the refrigerator, making it convenient to prepare ahead of when needed.


Chilled Cucumber, Yogurt and Avocado Soup

  • 2 pounds Japanese or English cucumbers
  • Kosher salt
  • 2 stalks celery, thinly sliced
  • 1 cup fresh flat-leaf parsley leaves (about ½ bunch), rinsed, dried and roughly chopped
  • ½ cup mint leaves, rinsed, dried and roughly copped
  • 1 quart whole milk yogurt
  • 1 ½ tablespoons finely chopped lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 6 to 8 ice cubes
  • 1 tablespoon chopped chives
  • ¼ ripe, but firm avocado, diced to ¼ inch to add as garnish on each bowl of soup once finished
  • 3 small butterflied and salt, pepper, cayenne seasoned shrimp, sautéed until just cooked (cool before adding to soup)

Chilled melon soup with prawn and avocado recipe - Recipes

An extraordinary twist to your normal soup recipe.

  • 4 ripe avocados (pitted and peeled)
  • 6 tbsp fresh lemon juice
  • 3 cups low-fat plain yogurt
  • 3 cups chicken broth
  • 4 large fresh basil leaves (slivered)
  • ¼ tsp black pepper (freshly ground)
  • pinch of salt
  • 4 large fresh basil leaves (for garnish)
  • 4 radishes (finely chopped, for garnish)

Set aside half of one to the avocados and place it in a small bowl.

Sprinkle it with 1 tablespoon of the lemon juice, cover loosely, and refrigerate.

Coarsely chop the remaining 3 ½ avocados, and place them in a large bowl.

Add the remaining 5 tablespoon lemon juice, and toss.

Add the yogurt, stock, slivered basil, pepper, and salt to the chopped avocados, and stir well.

Transfer the mixture to a food processor and process until fairly smooth, scraping down the sides of the bowl if necessary.

Do not puree entirely. A bit of texture should remain.

Remove the mixture to another bowl, cover, and chill for 2 hours.

Sliver the basil for the garnish right before serving.

Dice the remaining avocado half.

Divide the soup among individual soup bowls.

Sprinkle the portions evenly with the diced avocado, and top with the radishes and slivered basil, if desired.


Chilled Avocado Soup

Is there anything more luscious and creamy on a hot summer&rsquos day then a bowl full of Chilled Avocado Soup? To be completely honest I hadn&rsquot ever tried it before until a few months ago when I saw it on a restaurant menu and a pregnancy craving screamed for it. As Chloe is my avocado loving child, over the years she&rsquos turned me from an avocado loather to an avocado lover!

With all of the incredible varieties of avocados that we stock up on at our famers market like Hass, Fuerte, Bacon and Zutano, it&rsquos easy to get inspired to come home and prepare recipes like Avocado Toast, Avocado Shake, Kale and Avocado Salad, Avocado Honey Dip and of course, Guacamol-Wee for new eaters!

The vendor who sells organic avocados at the farmer&rsquos market is always giving up tons of bruised or ready to be consumed emerald beauties, so I took a basketful home to try to recreate the creamy Chilled Avocado Soup I had devoured months before. It&rsquos really simple, just letting a few simple ingredients speak for themselves. I like to add greek yogurt for a bit of tang and protein and lemon juice to brighten the flavor and make sure the soup retains it&rsquos green color.

Top each bowl (or shot glass to be served at a summer time party) with some diced bell peppers, a beautiful leaf of cilantro, crumbled bacon or even a dollop of sour cream for a soup that will satisfy and please!


Topping Ideas

This soup tastes great as is, and you can also jazz it up and make it more filling by adding some toppings.

Here are a few ideas:

  • leftover rotisserie chicken or cooked chicken breast
  • cooked fish filet
  • cooked shrimp
  • toasted pumpkin seeds
  • salsa
  • crushed red pepper flakes
  • chopped avocado
  • chopped cilantro,
  • sliced radishes.


Chilled Avocado Soup

When it’s hot outside but you’d still like to eat soup, try making this Chilled Avocado Soup.

Watch the video showing you how to make Chilled Avocado Soup, then scroll to the bottom of of this post and print out the recipe to make it at home.

Chilled soup is nothing new. I remember it being kind of a gourmet thing that people were trying in the 70’s. In the 80’s, I was a guest in my college boyfriend’s parent’s home. His parents were kind of hippie and eccentric, and they lived in the hills of Berkeley, CA. His Mom served Chilled Avocado Soup at our first meal together. I remember thinking it was cool and weird and delicious all at the same time.

This Chilled Avocado Soup is everything you’re thinking it might be. Avocados are blended with chicken or vegetable broth, sour cream, cilantro, lime and a little bit of Tabasco sauce. The texture is velvety, and the taste is so incredibly good. It’s topped with chopped tomato, green onions and crisp bacon.

I’m obsessed with this soup. With every bite of that avocado deliciousness, you get to grab a piece of tomato and bacon to go with it.

Another great thing about this soup is that you don’t need to turn on the stove at all. It’s completely cold and un-cooked. That makes it perfect for summer. Especially when you live in the dry heat of Arizona or the heat and humidity of the east coast.

Be hippie and eccentric, and make your first chilled soup. I suggest trying this Chilled Avocado Soup!

If you’re looking for more summer soup recipes, try Zucchini and Rosemary Soup or this Easy Gazpacho Recipe. Sweet Corn & Yellow Tomato Soup and Fruit Soup look pretty interesting too!


Watch the video: : Παγωμένη σούπα αβοκάντο με γαρίδες και τάρτα ροδάκινου A μέρος (October 2021).