The original version of this soup was meant as an appetizer and contained no shrimp. But the protein helps turn the dish into a meal. If you want to drink it as a smoothie instead, leave out the shrimp and the garnish of peanuts, cilantro and finely chopped jicama.
Servings: 1 - 2
- 1 small jicama root, peeled
- 1/2 jalapeño pepper
- 1 medium mango, peeled, cored and cut into chunks
- 3/4 cup plain whole-milk yogurt
- 1 clove garlic
- Freshly squeezed juice of 1 lime (2 or 3 tablespoons)
- 2 ice cubes
- Kosher or sea salt
- 2 ounces peeled, deveined, cooked shrimp, cut into bite-size pieces
- 2 tablespoons roasted unsalted peanuts, coarsely chopped
- Leaves from 3 or 4 sprigs cilantro
Cut the jicama into large chunks; if desired, reserve a few of the chunks, then chop them finely and reserve for garnish.
Stem and seed the jalapeno; if desired, reserve the seeds (to add heat to the soup or smoothie). Cut the jalapeno into several pieces.
Combine the larger chunks of jicama, plus the jalapeno, mango, yogurt, garlic, lime juice and ice cubes, in a blender; puree until smooth. Taste, and season with salt as needed. For a spicier blend, add the reserved jalapeno seeds a couple at a time, blending and tasting after each addition.
Pour into a bowl. Top with the shrimp, peanuts, reserved chopped jicama and cilantro, and eat.
From Food editor Joe Yonan, based on a recipe from Ernesto Torrealba, chef of El Naranjo, a Oaxacan food trailer in Austin.
Tested by Joe Yonan.
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