Avocado Shrimp Soup

This summer has started with a bang including destination weddings and a budding business venture (Roots, LLC) making raw dessert truffles! Roots has been keeping me busy and is currently carrying 3 flavors of truffles including apple fig, pistachio orange, and a seasonal blueberry lemon (all made from raw nuts, natural oils and extracts, and dehydrated fruits); these items are exclusively carried in Ohio at Weiland's Market in Clintonville and Simply Local in Canal Winchester.

But after this mini hiatus of weddings and truffling, I am back on the blog with a new and refreshing recipe inspired by non other than Pinterest. The original recipe is a chilled soup found at http://lovesugarandspices.wordpress.com/2012/07/07/chilled-avocado-soup/; however I altered the recipe slightly for a warm version. This recipe offers a variety of flavor profiles with hints of cumin, cayenne pepper, and cilantro and is bursting with fresh ingredients. Try it hot or cold and enjoy on an easy summer day.

Recipe:

1/2 cup thawed large shrimp
1 avocado
1 small orange pepper chopped
1/4 white onion chopped
1 tbsp garlic paste
3 tbsp fat free cottage cheese
1/2 tsp cumin
1/2 tsp cilantro
1/4 tsp cayenne pepper (adjust for heat preference)
juice of 1 lime
1 1/4 c vegetable broth
Salt and pepper to taste
1/4 c feta cheese crumbles
1 tbsp avocado oil
1/4 cup grape tomatoes coarsely chopped
1/2 cup cooked farro
fresh chives to taste

1. Cook faro according to package.
2. Combine avocado, vegetable broth, and 1/2 lime juice in food processor and combine until smooth. Place ingredients in medium saucepan and heat over medium heat for 2-3 minutes.
3. Combine onion, garlic, orange pepper, cottage cheese, and spices in food processor and add to saucepan.
4. Add in cooked faro and continue to heat over low heat.
5. Heat 1 tbsp avocado oil in small skillet; add shrimp and salt and pepper and cook until heated (about 2-3 minutes)
6. Place soup in bowl and top with shrimp, feta cheese, tomatoes, and cilantro.