cucumber seafood soup

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.

My first thought when I took a bite of this soup was “hm, this is different.” But in a good way. A really, really freaking good way. It’s refreshing, light and delicious.

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.

INGREDIENTS

• 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

DIRECTIONS

1. 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.
   
2. Cut remaining avocado and cucumber into cubes and mix into the soup.
   
3. Thin with 1 cup of ice water. Chill soup in refrigerator for an hour or so.
4. 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.

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