2 medium ripe avocados
8 large shrimp, shelled
Juice of 1 lime
1 - 14 1/2 ounce can chicken broth
1/4 c. fresh squeezed lime juice
2 cloves garlic
1/8 tsp. hot pepper sauce
1/2 c. plain nonfat yogurt
1/4 c. fresh cilantro leaves
Extra yogurt and cilantro for garnish |
Cut avocado in half and remove pit. Brush cut sides with lime juice. Pour remaining juice from lime over the shrimp. Place the avocado and shrimp in the smoker oven and smoke for 30 minutes at 225°F. Check for doneness and leave in a little longer if necessary. Do not overcook.
Spoon the avocado out of its peel and into a blender container. Add the chicken broth, lime juice, garlic, and hot pepper sauce. Blend until smooth. Add the yogurt and cilantro leaves and pulse on and off to combine. Refrigerate the soup and the shrimp separately for 1 hour or longer.
Spoon the soup into individual soup bowls or icers. Coarsely chop the shrimp and place on top of the soup. Garnish with additional yogurt and cilantro leaves.
Yield: 4 servings
Recommended wood: hickory |