Yield: 4 servings
- 1 white onion, julienned
- 4 garlic cloves, slivered
- 1 Tablespoon olive oil
- 2 cups Yukon potatoes (peeled and cut into ¼ pieces)
- 1½ quarts chicken stock
- 3 avocados
- Juice of one lime
- Salt and pepper, to taste
- 6 shrimp, diced
- 2 Tablespoons olive oil
- ½ cucumber, diced finely
- 1 red pepper, diced finely
- Olive oil, salt and pepper to taste
In a sauté pan, sweat onions and garlic in olive oil over low heat for
five minutes. Add the Yukon potatoes and chicken stock. Simmer until potatoes
are tender, and then puree in blender, strain and cool.
Once the soup is fully chilled, pour it into a large blender and add
the avocados and limejuice. Season the soup with salt and pepper, to taste.
For the salad:
In a small sauté pan, heat 1 tablespoon of the olive oil. Add the diced
shrimp, and sauté until pink and fully cooked. Cool, and in a small bowl
combine with remaining salad ingredients. Spoon portions of the salad
in the center of individual serving bowls, and pour soup around salad.