Chilled Avocado and Cucumber Soup With Prawn and Scallop Salsa

Name: Chilled Avocado and Cucumber Soup With Prawn and Scallop Salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 piece Shallots (1 shallot, minced); ½ tsp Chives (1/2 teaspoon red chili pepper flakes); 3 pieces Lime (zest of 2 limes + 1 lime, to taste); ¼ cup Rice Bran (1/4 cup grape seed, rice bran or extra light); 1 tsp Water (1 teaspoon water + water, to dilute); 3 pieces Avocado (3 avocados, diced); 1 piece Cucumber (1 large cucumber, peeled and ciced); 4 pieces Scallion (4 green onions, cut into 1-inch pieces); 3 tbsp Miso (3 tablespoons unpasteurized shiro miso); ½ lb Shrimp (8 prawns (about 1/2 lb), peeled); 12 pieces Scallops (12 smalls scallops or 4 large scallops, cleaned); 8 pieces Black Olives (8 black olives, sliced); 1 piece Cauliflower (1 Mandarin or Satsuma orange, peeled and segmented); ¼ cup Cilantro (1/4 cup coriander leaves, chopped); 0 pieces Fine Sea Salt (unrefined sea salt, taste); 0 pieces Black Pepper (fresh cracked black pepper, to taste); 1 ½ tbsp Olive Oil (1 1/2 tablespoons extra light olive oil or rice bran oil (for cooking prawns <)

30 minMexican

Servings4

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Gluten Free
Dairy Free
Pescatarian

Ingredients

For 4 servings

Shallots1 piece · 1 shallot, minced
Chives½ tsp · 1/2 teaspoon red chili pepper flakes
Lime3 pieces · zest of 2 limes + 1 lime, to taste
Rice Bran¼ cup · 1/4 cup grape seed, rice bran or extra light
Water1 tsp · 1 teaspoon water + water, to dilute
Avocado3 pieces · 3 avocados, diced
Cucumber1 piece · 1 large cucumber, peeled and ciced
Scallion4 pieces · 4 green onions, cut into 1-inch pieces
Miso3 tbsp · 3 tablespoons unpasteurized shiro miso
Shrimp½ lb · 8 prawns (about 1/2 lb), peeled
Scallops12 pieces · 12 smalls scallops or 4 large scallops, cleaned
Black Olives8 pieces · 8 black olives, sliced
Cauliflower1 piece · 1 Mandarin or Satsuma orange, peeled and segmented
Cilantro¼ cup · 1/4 cup coriander leaves, chopped
Fine Sea Salt0 pieces · unrefined sea salt, taste
Black Pepper0 pieces · fresh cracked black pepper, to taste
Olive Oil1 ½ tbsp · 1 1/2 tablespoons extra light olive oil or rice bran oil (for cooking prawns <

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Steps

1In a small sauce pot, combine the minced shallots, red chili pepper flakes and oil.
2Heat the oil over very low heat and simmer for about 3 minutes.
3Remove from the heat and let stand for 3 minutes. Stir in the lime zest and the water.
4Let stand for at least an hour, then strain the oil into a small bowl or jar.
5Adding water in the oil with the lime zest dissolves and carries water-soluble flavors.
6Set aside, while you prepare the soup.
7Place the cucumber, avocado and green onion in a blender.
8Squeeze the lime juice and add 2 tablespoon of the miso paste.
9Blend the ingredients adding the water to dilute the mixture until smooth and creamy.
10Season the soup (to taste) with more miso paste and lime juice if necessary.
11Transfer the soup into a large bowl, cover and chill in the refrigerator for at least 2 hours.
12To cook the prawns and scallops, heat a skillet over medium-high heat.
13Then, season the prawns and scallops with salt and pepper on both sides.
14Once the pan is nice and hot, add one tablespoon of the oil.
15Add the prawns and scallops and cooked until they are done.
16Remove and transfer to a bowl. Then, add the orange pieces, black olives and cilantro.
17Cut the prawns into 3 or 4 pieces depending on the size and add these to the bowl.
18Season with a little bit of sea salt and black pepper (if necessary) and drizzle with chili-lime oil.
19Toss gently with a spoon to combine.
20To serve the dish, bring out the four individual bowls and the avocado soup from the fridge.
21Ladle the soup onto the bowls, then garnish with the prawn and scallop salsa and finish with more drizzle of the chili-lime oil.