Avocado Soup with Shrimp & Grapefruit Salsa

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
13
protein 
5 g
sodium 
377 mg
carbohydrates 
11 g
fat 
5 g
fiber  
3 g
cholesterol 
21 mg
Servings 
6
Ingredients 

1 lb yellow tomatoes, or enough to make 1 cup tomato juice
1 lb yellow bell peppers, or enough to make 1 cup pepper juice
⅔ cup tequila
⅔ cup water
1 tsp sea salt
2 lg avocados, peeled and deseeded
¼ cup fresh lime juice
3 Tbsp diced yellow onion
1 tsp minced jalapeño pepper

Shrimp and Grapefruit Salsa
½ cup rock shrimp, cooked
⅓ cup pink grapefruit segments
¼ cup minced yellow bell pepper
2 tsp chopped cilantro
Pinch sea salt

Instructions 
  1. Using a juicer, juice yellow tomatoes and yellow bell pepper, separately. Make sure each measures 1 cup.
  2. In a small saucepan, bring tequila to a boil. Reduce by half.
  3. Combine all ingredients in a blender container and puree until smooth.
  4. Combine all ingredients for salsa and mix well.
  5. Serve ¾ cup soup with 2 tablespoons salsa.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.