Sopa Fria de Camarones a la Mexicana:
Cold Mexican Shrimp Soup
From our archives:
Recipe by Karen Hursh Graber, reprinted from el Restaurante, May-June 2011
Makes 6 appetizer servings
1 med. mild onion, chopped
1/2 lb. tomatoes, seeded and chopped
1 cucumber, peeled, seeded and chopped
6 c. cold shrimp broth
1 lb. cooked shrimp, peeled and deveined
1/2 lb. fresh cooked crabmeat, flaked
Salt, to taste
1 ripe avocado
Juice of 1 lime
Chopped cilantro and wedges of lime, for garnish
Combine half the chopped onion, half the chopped tomatoes, half the chopped cucumber and half the shrimp broth in a blender and puree until smooth.
In a large, nonreactive bowl, combine the pureed ingredients with the remaining onion, tomatoes, cucumber, cooked shrimp and crabmeat. Cover and refrigerate for 4 hours.
Remove soup from refrigerator, taste and add salt if necessary. Cube the avocado, toss it with the lime juice and add to soup.
Serve the soup ice cold, preferably in shrimp chillers or bowls set in ice. Garnish with chopped cilantro and lime wedged.