Chilled Cucumber, Avocado And Shrimp Soup

1. 1

   Cut the avocado in half and remove the pit. Wrap half the avocado in plastic wrap and set aside.

2. 2

   Peel the other half of the avocado, then cut it into chunks.

3. 3

   Place the avocado, cucumber, broth, yogurt, lime juice and salt in the bowl of a blender. Process until smooth and creamy. Transfer the mixture to a bowl and refrigerate for at least 1 hour or until very cold.

4. 4

   To serve, peel and dice the remaining avocado half. Stir the avocado into the soup along with the diced shrimp.

5. 5

   Ladle the soup into 4 bowls, sprinkle with green onions and float a single shrimp on top of each.

* Per serving · 4 servings · Values may vary.

No additional tips available.