Botanically, avocados are in fact a fruit, and if you have any doubt of their sweet flavor, try squeezing a lime over an avocado half and eating with a spoon―makes a great breakfast. This soup is thick and creamy, and a meal in itself with its topping of lemony shrimp, but it weighs in at less than 300 calories a bowl.

Ingredients

Relish

• 2 tablespoons chopped fresh cilantro
• 1 teaspoon grated lemon rind
• 1 teaspoon finely chopped red onion
• 1 teaspoon extra virgin olive oil
• 8 ounces peeled and deveined medium shrimp, steamed and coarsely chopped

Soup

• 2 cups fat-free, less-sodium chicken broth
• 1 3/4 cups chopped avocado (about 2)
• 1 cup water
• 1 cup rinsed and drained canned navy beans
• 1/2 cup fat-free plain yogurt
• 1 1/2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon hot pepper sauce (such as Tabasco)
• 1 small Jalapeño pepper, seeded and chopped
• 1/4 cup (1 ounce) crumbled queso fresco cheese

Preparation

1. To prepare relish, combine first 5 ingredients in a small bowl, tossing gently.
2. To prepare soup, combine broth and next 9 ingredients (through jalapeño) in a blender; puree until smooth, scraping sides. Ladle 1 1/4 cups avocado mixture into each of 4 bowls; top each serving with 1/4 cup shrimp mixture and 1 tablespoon cheese.