Chilled Cucumber, Avocado and Shrimp Soup

1. 1

   Wrap one half of the avocado in plastic wrap and set aside after cutting and pitting; peel the other half and cut into chunks.

2. 2

   Place the avocado, cucumber, broth, yogurt, line juice and salt in the bowl of a blender; process until smooth and creamy.

3. 3

   Transfer the mixture to a bowl and place in the fridge for at least 1 hour or until very cold.

4. 4

   To serve, peel and dice the remaining avocado half, stir this 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 the top of of each bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.