Chilled avocado and watercress soup with shrimp
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Dear SOS: We recently ate at Jake’s Grill in the Governor Hotel in Portland, Ore. They served an avocado watercress soup that was outstanding and unique. Could you please find this recipe for us?
Mary and Jerry Mihld
Redlands
Dear Mary and Jerry: Jake’s Grill was happy to share its recipe, which combines avocado and watercress in a wonderful harmony of flavors. We’ve adapted the recipe below.
In a blender, puree the watercress, cilantro and broth. Set the mixture aside for 10 minutes to steep, then strain, discarding the solids and reserving the liquid.
Rinse the blender, and puree the avocados, sour cream, yogurt, cumin, coriander and cayenne until smooth.
Pour the puree into a bowl set over an ice bath and whisk in the reserved watercress liquid, 1 cup at a time. Continue to stir until well-chilled. Season with salt. This makes about 6 1/2 cups of soup.
Pour the soup into bowls, and divide the shrimp among the bowls. Garnish each with a sprig of cilantro and serve immediately.
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