Chilled Avocado and Cucumber Soup With Prawn and Scallop Salsa



  • 1 shallot (minced)
  • 1/2 teaspoon red chili pepper flakes
  • 2 limes
  • 1/4 cup seed (grape, rice bran or extra light)
  • 1 teaspoon water
  • 3 avocados (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 orange (peeled and segmented)
  • 1/4 cup coriander 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 <)


  1. In a small sauce pot, combine the minced shallots, red chili pepper flakes and oil.
  2. Heat the oil over very low heat and simmer for about 3 minutes.
  3. Remove from the heat and let stand for 3 minutes. Stir in the lime zest and the water.
  4. Let stand for at least an hour, then strain the oil into a small bowl or jar.
  5. Adding water in the oil with the lime zest dissolves and carries water-soluble flavors.
  6. Set aside, while you prepare the soup.
  7. Place the cucumber, avocado and green onion in a blender.
  8. Squeeze the lime juice and add 2 tablespoon of the miso paste.
  9. Blend the ingredients adding the water to dilute the mixture until smooth and creamy.
  10. Season the soup (to taste) with more miso paste and lime juice if necessary.
  11. Transfer the soup into a large bowl, cover and chill in the refrigerator for at least 2 hours.
  12. To cook the prawns and scallops, heat a skillet over medium-high heat.
  13. Then, season the prawns and scallops with salt and pepper on both sides.
  14. Once the pan is nice and hot, add one tablespoon of the oil.
  15. Add the prawns and scallops and cooked until they are done.
  16. Remove and transfer to a bowl. Then, add the orange pieces, black olives and cilantro.
  17. Cut the prawns into 3 or 4 pieces depending on the size and add these to the bowl.
  18. Season with a little bit of sea salt and black pepper (if necessary) and drizzle with chili-lime oil.
  19. Toss gently with a spoon to combine.
  20. To serve the dish, bring out the four individual bowls and the avocado soup from the fridge.
  21. Ladle the soup onto the bowls, then garnish with the prawn and scallop salsa and finish with more drizzle of the chili-lime oil.
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NutritionView more

Sodium24% DV580mg
Fat51% DV33g
Protein29% DV15g
Carbs13% DV39g
Fiber64% DV16g
Calories460Calories from Fat300
Total Fat33g51%
Saturated Fat4.5g23%
Trans Fat
Calories from Fat300
Total Carbohydrate39g13%
Dietary Fiber16g64%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


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