Shrimp, Avocado & Tarragon Soup
Creamy, refreshing, and packed with bold flavors, Shrimp, Avocado & Tarragon Soup is a unique and elegant dish perfect for any occasion.
The silky-smooth avocado base, infused with the subtle heat of wasabi and the fresh aroma of tarragon, creates a rich and velvety texture. Juicy sautéed shrimp add a delightful contrast, making this soup both light and satisfying.
Whether served as a starter or a main course, this dish is a perfect balance of creaminess, citrusy brightness, and herbal freshness—a must-try for avocado and seafood lovers!
Why You’ll Love This Recipe:
Creamy & Velvety Texture – The blended avocado creates a smooth, luscious soup that feels rich yet light.
Unique & Bold Flavors – A combination of fresh tarragon, wasabi, lime juice, and honey mustard brings an exciting twist to every bite.
Protein-Packed & Satisfying – The tender, sautéed shrimp add a delicious seafood touch, making the soup both nourishing and filling.
Refreshing & Light – With bright citrus and herbaceous notes, this soup is perfect for a light lunch, elegant appetizer, or warm-weather meal.
Easy to Make & Impressive to Serve – Simple ingredients come together quickly, yet the final dish looks and tastes gourmet—perfect for impressing guests!
Key Ingredients:
Ripe Avocados – The base of the soup, creating a smooth, creamy texture with a mild, buttery flavor.
Fresh Shrimp – Adds a juicy, tender bite and pairs perfectly with the rich avocado and fresh herbs.
Fresh Tarragon – A fragrant herb with a slightly sweet, anise-like flavor, giving the soup an elegant and unique depth.
Lime Juice – Provides bright acidity to balance the richness of the avocado and enhance the overall flavor.
Wasabi Paste – Adds a subtle heat and complexity, making the soup more vibrant and exciting.
Garlic & Onion – Sautéed together, these aromatics build richness and savory depth in the broth.
Honey Mustard – A touch of sweetness and tangy contrast that complements the creaminess of the avocado.
Shrimp, Avocado & Tarragon Soup
Ingredients:
For the Soup:
3 tbsp olive oil
1 cup finely chopped onion
2 tbsp finely chopped garlic
2 cups vegetable, chicken, or seafood stock
2 large ripe avocados
3 tbsp lime juice
1 tsp wasabi paste (adjust to taste)
1 tbsp honey mustard
2 tbsp fresh tarragon, finely chopped
Salt and freshly ground black pepper
For the Shrimp Garnish:
12 medium shrimp, raw and peeled
1 tbsp olive oil
Instructions:
Sauté the Aromatics:
In a medium pot, heat 2 tbsp olive oil over medium heat.
Add the chopped onion and garlic, cooking for about 10 minutes until soft and fragrant.
Pour in the stock and let it simmer for 5 minutes.
Blend the Soup:
Peel and pit the avocados and place them in a blender.
Add lime juice, wasabi paste, honey mustard, fresh tarragon, and the onion mixture from the pot.
Blend until completely smooth and creamy. If needed, add extra stock or water to reach your desired consistency.
Heat the Soup:
Return the blended mixture to the pot and warm gently over low heat.
If the soup is too thick, whisk in additional stock or water.
Season with salt and freshly ground black pepper to taste.
Cook the Shrimp:
In a small pan, heat 1 tbsp olive oil over medium-high heat.
Add the shrimp and sauté for about 3 minutes, or until they turn pink and opaque.
Serve & Garnish:
Ladle the warm soup into individual bowls.
Garnish each bowl with 3 cooked shrimp and a sprig of fresh tarragon.
Serve immediately and enjoy!
Notes:
Use Ripe Avocados – For the smoothest texture, make sure your avocados are fully ripe and creamy. If they’re too firm, the soup won’t blend as well.
Adjust the Spice Level – The wasabi paste adds a subtle kick, but you can increase or decrease it based on your preference. For a milder version, start with ½ teaspoon and add more as needed.
Thin to Desired Consistency – If the soup is too thick, whisk in extra stock or water a little at a time until you reach the perfect texture.
Don’t Overheat the Soup – Since avocado can become slightly bitter when overheated, warm the soup gently over low heat without letting it boil.
Enhance the Garnish – Besides shrimp and tarragon, you can top the soup with toasted nuts, croutons, or a drizzle of olive oil for extra texture and flavor.
Make It Ahead – The soup can be made a few hours in advance and stored in the fridge, but add the shrimp just before serving to keep them fresh and tender.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: ~268 kcal | Protein: ~6.4g | Carbohydrates: ~15.5g | Fiber: ~3.1g | Sugars: ~1.6g | Fats: ~21.2g | Saturated Fat: ~8.5g | Cholesterol: ~32mg | Sodium: ~128mg
Frequently Asked Questions:
Can I serve this soup cold instead of warm?
Yes! This soup tastes delicious both warm and chilled.
If serving cold, let it cool completely and refrigerate for at least 30 minutes before serving for a refreshing summer dish.
What can I use instead of tarragon?
If you don’t have fresh tarragon, you can substitute it with fresh cilantro, basil, or dill for a different but equally fresh herbal flavor.
Can I make this soup ahead of time?
Yes, but since avocado can oxidize and darken, it’s best to prepare the soup on the same day you plan to serve it.
If making ahead, press a piece of plastic wrap directly onto the surface to minimize air exposure and store it in the fridge.
How do I make the soup thinner or thicker?
If the soup is too thick, whisk in more stock or water a little at a time until it reaches your desired consistency.
If it’s too thin, blend in an extra half an avocado to thicken it up.
Can I use cooked shrimp instead of raw shrimp?
Yes! If using pre-cooked shrimp, simply toss them in a hot pan with olive oil for 30 seconds to warm them up before serving.
You can also serve them chilled for a contrast in textures.
How do I prevent the avocado from turning brown?
To keep the soup vibrant green, add extra lime juice and store it with plastic wrap pressed directly onto the surface to minimize air exposure.
Can I use a regular blender instead of a high-speed blender?
Yes! A regular blender or food processor works fine, but for a smoother texture, blend in batches and ensure all ingredients are well-puréed.
If needed, strain through a fine mesh sieve for an extra silky finish.
What’s the best way to cook the shrimp?
For perfectly tender shrimp, sauté them in olive oil over medium heat for about 2-3 minutes per side until they turn pink and opaque.
Overcooking will make them rubbery.
How can I adjust the spice level?
The wasabi paste adds a mild kick—start with ½ teaspoon and increase gradually if you like more heat.
You can also swap it for a dash of cayenne or chili flakes for a different type of spice.
Can I make this soup dairy-free?
Yes! This recipe is naturally dairy-free, making it perfect for those with lactose intolerance.
If you want extra creaminess, you can add a splash of coconut milk or almond milk for a richer texture.