An easy summer dinner

One of my favorite things on the grill is shrimp. I love shrimp anyway, really. I’m like Bubba from Forrest Gump. “Shrimp kabob, shrimp salad, shrimp creole. . . “ I like it all —and seafood in general.  But on the grill is really how shrimp is best, I think, so I recommend it as an addition to this cold soup recipe and it makes a super easy, quick summer meal. Refreshing, tasty and light. Just what summer calls for, in my opinion.


4 large avocados (about 2 pounds), diced
Juice of 1 lemon, chilled
2 cups chilled vegetable stock or water
1 pint yogurt, chilled
Freshly ground salt and pepper
Chopped dill or cilantro

In the food processor add avocados, lemon juice and veg stock or water. Blend until it forms a puree. Add yogurt. Blend until smooth. Test to see if soup is cool enough. If not chill for 1 to 1-1/2 hours, but not more. Salt and pepper to taste. Add some freshly chopped cilantro or dill for a kick of flavor! Serves 4.

Serve with:


16 medium shrimp, cleaned and deveined
1 tbs. olive oil
Freshly ground salt and pepper
4 Wooden skewers

Heat grill to medium-high. Soak skewers in water while the grill heats up.
Thread 4 shrimp on each skewer, brush with olive oil and season with salt and pepper. Grill for 3-5 minutes on each side.

Done! Now that’s a quick and easy simple summer supper!