Chilled Avocado and Cucumber Soup With Prawn and Scallop SalsaFoodista
1 shallots (minced)
1/2 teaspoon hot red pepper flakes
1/4 cup seeds (grape, rice bran or extra light)
1 teaspoon water
3 avocado (diced)
1 cucumber (large, peeled and ciced)
4 green onions (cut into 1-inch pieces)
3 tablespoons shiro miso (unpasteurized)
1 lime (to taste)
water (to dilute)
8 prawns (about 1/2 lb, peeled)
12 scallops (smalls, or 4 large scallops, cleaned)
8 black olives (sliced)
1 mandarin oranges (peeled and segmented)
1/4 cup cilantro leaves (chopped)
sea salt (unrefined, taste)
cracked black pepper (fresh, to taste)
1 1/2 tablespoons extra light olive oil (or rice bran oil, for cooking prawns <)
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1In a small sauce pot, combine the minced shallots, red chili pepper flakes and oil.
2Heat the oil over very low heat and simmer for about 3 minutes.
3Remove from the heat and let stand for 3 minutes. Stir in the lime zest and the water.
4Let stand for at least an hour, then strain the oil into a small bowl or jar.
5Adding water in the oil with the lime zest dissolves and carries water-soluble flavors.
6Set aside, while you prepare the soup.
7Place the cucumber, avocado and green onion in a blender.
8Squeeze the lime juice and add 2 tablespoon of the miso paste.
9Blend the ingredients adding the water to dilute the mixture until smooth and creamy.
10Season the soup (to taste) with more miso paste and lime juice if necessary.
11Transfer the soup into a large bowl, cover and chill in the refrigerator for at least 2 hours.
12To cook the prawns and scallops, heat a skillet over medium-high heat.
13Then, season the prawns and scallops with salt and pepper on both sides.
14Once the pan is nice and hot, add one tablespoon of the oil.
15Add the prawns and scallops and cooked until they are done.
16Remove and transfer to a bowl. Then, add the orange pieces, black olives and cilantro.
17Cut the prawns into 3 or 4 pieces depending on the size and add these to the bowl.
18Season with a little bit of sea salt and black pepper (if necessary) and drizzle with chili-lime oil.
19Toss gently with a spoon to combine.
20To serve the dish, bring out the four individual bowls and the avocado soup from the fridge.
21Ladle the soup onto the bowls, then garnish with the prawn and scallop salsa and finish with more drizzle of the chili-lime oil.
PER SERVING *
|Calories460Calories from Fat300|
|% DAILY VALUE*|
|Calories from Fat300|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.