Avocado, Cucumber, and Bacon Soup

You can serve this hot or cold.









  • 2 avocados, divided and cubed
  • 1 english cucumber, divided, seeded, peeled and cubed
  • 3 cloves garlic, minced
  • 1/2 lb. shrimp, peeled and deveined
  • 4 Tbsp. Spicy bacon bourbon jam (recipe)
  • 1/2 C. plain yogurt
  • 3 Tbsp. fresh lime juice
  • 1 jalapeno, deseeded and minced
  • 1/3 C. scallions, chopped
  • 1/4 C. chopped, fresh cilantro
  • salt and pepper to taste
  • 2 Tbsp. cajun seasoning

In a food processor, or blender, add 1 avocado, 1/2 the cucumber, garlic, yogurt, lime juice, jalapeno, scallions, cilantro and salt and pepper, puree until smooth.

Add shrimp to a large ziplock bag and add cajun seasoning, tossing until all shrimp are coated. Cook in a separate skillet until done, 2-3 minutes each side.

If serving cold, add the rest of the ingredients and shrimp, storing in fridge until ready to eat.

If serving warm, heat puree over medium heat until it begins to boil, turn down to low and add the rest of the ingredients, stirring to combine. Cook until heated through and serve with extra bacon jam on top.


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