Homemade shrimp stock is ideal, but an acceptable substitute is shrimp bouillon, sold in Mexico as caldo de camarón, made by Knorr. For those living outside Mexico, it is available to order on the Internet.
This is beautifully served in a clear margarita glass, garnished with a slice of lime.
- 1 medium mild onion, finely chopped
- ½ pound tomatoes, seeded and chopped
- 1 cucumber, peeled, seeded and chopped
- 1 quart cold shrimp stock
- 1 ½ pounds cooked shrimp
- salt to taste
- 1 ripe avocado
- juice of ½ lime
- chopped cilantro for garnish
Combine half the chopped onion, half the chopped tomato, half the chopped cucumber and half the shrimp stock in a blender and puree.
In a large, nonreactive bowl, combine the pureed ingredients with the remaining chopped onion, chopped tomato, chopped cucumber, remaining shrimp broth, and the shrimp. Taste and add salt of desired.
Chill the soup, covered, for at least an hour.
Just before serving, chop the avocado, toss it with the lime juice and add it to the soup. Garnish with chopped cilantro. Makes 6 appetizer servings, less if served as a lunch or supper main course.
Cool and refreshing: Mexican summer soups