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Prawn and avocado cold soup

Prawn and avocado cold soup - © Gourmet Friday

Prawn and avocado cold soup

With the winter frosts passing, in the days when the temperature outside, albeit slowly, become higher and higher, our thoughts are increasingly moving us to the hot summer and the sea beaches. This cold summer soup is a great reference to most people’s favorite season.

Invite the summer to your home with this prawn and avocado cold soup. We guarantee you a pleasant experience.


  • 2 large avocados
  • 1 clove of garlic
  • 2 green onions
  • 1/2 green chili pepper
  • salt to taste
  • 1 tbs. chopped parsley
  • 2 tbs. freshly squeezed lime juice
  • 20 prawns
  • 20 g butter
  • 1 clove of garlic
  • 1 cm root ginger cut into thin strips
  • Pepper to taste.


It is important to choose a well ripe avocado fruits. To make a puree, peel the avocados and blend it with the garlic, the chilli peppers and the fresh onions. Add water or almond milk until you get the desired consistency. At home, we love the soup to be denser (almost like a puree), but it is a matter of personal choice, so do it to your liking. Add the lemon juice and stir.

For the prawns:

Peel the ginger and garlic, finely chop and fry in the butter. Sprinkle with pepper, add the cleaned prawns and salt. Cook the prawns briefly on both sides.

Season the soup with salt and parsley. If you wish, put the prawns on skewers and serve like this.

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