
A chilled green soup with creamy avocado and lightly seared shrimp for a refreshing high-protein summer meal.
180 gShrimps
120 gGreek Yogurt
300 gCucumber
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160 gAvocado
10 gMint
1.5 tbspLime juice
2 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Blend cucumber, avocado, Greek yogurt, lime juice, mint, salt, and black pepper until smooth.
Chill the soup for 20 minutes while preparing the shrimp.
Season shrimp with salt and black pepper, then sear in cooking oil for 2 minutes per side.
Serve the chilled soup with warm shrimp on top.