Ingredients:
- 2 1/2 cups club soda
- 1/4 cup unseasoned rice vinegar
- 2 tablespoons chopped fresh tarragon
- 1 1/2 teaspoon kosher salt
- 3-4 fresh tomatillos (about 6 oz.), husks removed, scrubbed, patted dry, and chopped
- 2 ripe avocados (about 1 lb.)
- 1 small cucumber (about 8 oz.), peeled and seeded
- 1 jalapeño, seeded
- 2 cups frozen peeled, cooked shrimp (about 8 oz.), thawed and coarsely chopped
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 tablespoon fresh lime juice (from 1 lime)
- 2/3 cup halved grape tomatoes
- 1/2 cup finely chopped seeded orange bell pepper (from about 1/2 medium pepper)
- 2 tablespoons chopped fresh cilantro
Directions:
- 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).
- 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.
This recipe was found at Health.com
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