By many accounts, summer is over. The calendar, however, says we still have a few dwindling days left, and I’m taking advantage of every minute with this summery cucumber seafood soup.
I based the recipe off a soup from Martha Stewart (essentially just added more seafood to it because I can’t get enough), and like to pretend she came up with the recipe in prison. It makes eating it more fun. Instant street cred in a bowl.
- 2 lobster tails
- 6 medium-large shrimp, deveined and peeled
- 1 large cucumber (skinned)
- 2 avocados
- 1 jalapeño chili, seeds & ribs removed
- ½ cup low-fat plain yogurt
- 3 tbsp lime juice
- 1/3 cup sliced scallions
- ¼ cup sliced fresh cilantro
- 1 tsp salt
- ¼ tsp pepper
- Chop up half the cucumber and 1 avocado and put it in a blender along with the yogurt, lime juice, jalapeño, scallions, half the cilantro, 1 cup ice water. Blend until smooth and pour into a large bowl.
- Cut remaining avocado and cucumber into cubes and mix into the soup.
- Thin with 1 cup of ice water. Chill soup in refrigerator for an hour or so.
- Boil the seafood: 4-5 minutes for the shrimp; 5 min for the lobster tails. Chop the cooked meat up and add to soup, garnishing with the remaining cilantro.