Chilled Avocado-Lime Soup with Shrimp and Chilies

Guests at Blanchard's Restaurant enjoy simple, flavorful dishes. Here's one.

Yield: Makes 4 servings

Ingredients

• 2  pounds  ripe avocados (about 5), peeled and chopped
• 1  jalapeño, seeded and minced
• Pinch crushed red pepper flakes
• 1/3  cup  fresh lime juice, divided
• 3  cups  chicken broth
• 1  cup  cream
• 1  teaspoon  salt, divided
• 1/2  teaspoon  freshly ground black pepper
• 1 1/2  tablespoons  coarsely chopped fresh cilantro
• 10  medium cooked shrimp, peeled, deveined, and halved horizontally
• 1/8  teaspoon  freshly ground black pepper
• 1  tablespoon  olive oil
• Garnish: fresh cilantro

Preparation

Combine first 3 ingredients, 3 tablespoons lime juice, and 1 cup chicken broth in food processor; process until smooth. Transfer mixture to a large bowl; whisk in remaining 2 cups chicken broth, cream, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and chopped cilantro. Chill soup mixture.

Combine shrimp, remaining 1/4 teaspoon salt, 1/8 teaspoon black pepper, and oil in a small bowl. Toss with remaining 2 tablespoons lime juice. Let stand for 15 minutes.

Ladle soup into bowls, and top each with 5 shrimp halves. Garnish, if desired.