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Greg Dupree; Food Styling: Anna Hampton; Prop Styling: Mindi Shapiro

Recipe Summary

Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  •  Process club soda, vinegar, tarragon, salt, tomatillos, avocados, cucumber, and jalapeño in a blender until smooth. Pour mixture into a bowl and let stand in a larger bowl filled with ice for 20 minutes (or cover and refrigerate for 1 hour).

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  •  Stir together shrimp, oil, and lime juice. Divide soup evenly among 6 shallow bowls. Place a mound of shrimp mixture in middle of soup in each bowl. Scatter tomatoes, bell pepper, and cilantro around shrimp mixture. Drizzle with additional oil, if desired.

Nutrition Facts

251 calories; fat 19g; saturated fat 3g; cholesterol 77mg; fiber 6g; protein 12g; carbohydrates 11g; sodium 597mg; iron 2mg; calcium 65mg.
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