Total time: 35 minutes — Servings: 8
Note: Recipe adapted from Jake's Grill in Portland. The restaurant serves this soup with crayfish instead of shrimp.
1 bunch watercress
1 bunch cilantro, plus 8 sprigs of cilantro for garnish
3 cups chicken broth (vegetable broth may be substituted)
4 avocados, peeled and seeded
1 cup sour cream
2 cups plain yogurt
3/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 pound cooked and shelled medium shrimp
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 the 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.
Each serving: 311 calories; 18 grams protein; 14 grams carbohydrates; 7 grams fiber; 22 grams fat; 6 grams saturated fat; 127 mg. cholesterol; 6 grams sugar; 623 mg. sodium.