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Developed by Jack Achenbach, RDN, LD

A wonderful cake, make of flour, eggs, butter, milk. If your looking for the perfect cake to make for a very special day, you've landed on the right page. No one has ever been disappointed by the cake. Ever! It's rich, it's full, it's everything you could want and more. I will now continue to write in order to fill this space to continue working on this web page. Just a little bit more. Almost there. Perfect!

Servings: 5

Serving Size: 1 cup 

Prep Time: 15 minutes


Fresh lime juice 

Full-fat coconut milk, stirred 

Garlic clove

Red onion, chopped

Kosher salt 

Basil leaves, chiffonade

Large cooked shrimp, peeled

Medium Jalapeno

English cucumber

Extra-virgin olive oil

100  grams 

120  grams 

50  grams 

130  grams 

640  grams 

200  grams 

40  grams 

5  grams 

15  grams 

340  grams 


Pour lime juice, coconut milk and oil into a blender. Add avocado, cucumbers, onion, jalapeno, garlic, cilantro, and parsley. Blend until smooth, stopping to stir and scrape down the sides as necessary. 


Add salt, pepper and sugar and blend until very smooth. Taste and adjust seasoning as needed. 


Place in the refrigerator to chill at least 1 hour. 


To Serve:

Pour soup into small bowls and top each with a pinch of fresh basil and 2 cocktail shrimp. 


Cooking note:

Store soup in an airtight container in the refrigerator for up to 3 days and days. 


Storage Instructions:

Store soup in an airtight container in the refrigerator for up to 3 days. Freezing is not 

Registered Dietitian

Personal Chef

Food Photographer

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© 2023 by Jack Achenbach


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