Peach, shrimp, and crab soup

Recipe Information

Ingredients

• Topping:

  • 8 ounces shrimp, chopped

  • 1 cup lime juice (about 6 large limes)

  • 4 ounces lump crab meat, shells removed

  • 3 tablespoons red onion, finely chopped

  • 3 tablespoons cilantro, chopped

  • 1 tablespoon jalapeño pepper, seeded and minced

  • 1 tablespoon extra-virgin olive oil

  • 1/4 teaspoon salt

• Soup:

  • 3 pounds peaches, peeled, pitted, and chopped

  • 1/3 cup lime juice (about 2 large limes)

  • 1/2 teaspoon salt

  • 1/4 cup red onion, finely chopped

  • 1/4 cup radishes, matchstick-cut

  • 1/4 cup red bell pepper, minced

  • 3 tablespoons cilantro, chopped

  • 1 tablespoon jalapeño pepper, seeded and minced

Directions

• To make the topping, combine the shrimp and lime juice in a medium bowl. Place in refrigerator and chill for 1 hour. Add crabmeat to bowl and toss to combine. Drain the lime juice from bowl then stir in onion, cilantro, jalapeño, olive oil, and salt. Chill for at least 30 minutes or up to 6 hours.

• To make the soup, combine the peaches, lime juice, and salt in a large bowl. Using a blender, process the peach mixture until smooth. Add the onions, radishes, red bell pepper, cilantro, and jalapeño pepper. Cover and chill for at least 30 minutes

• To serve, add 1/4 cup of topping into eight small bowls and ladle about 1/2 cup of soup around it.

Nutrition (per serving)

• Calories: 139 cal

• Total fat: 3g

• Saturated fat: 1g

• Monounsaturated fat: 1g

• Cholesterol: 53mg

• Sodium: 391mg

• Carbohydrate: 20g

• Fiber: 3g

• Protein: 10g