Chilled Cucumber, Avocado and Shrimp Soup

Put here for safe keeping - an interesting summer soup. Cook time is chill time.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1  medium avocado, halved and pitted
• 1  medium cucumber, peeled and diced
• 1 1⁄2 cups chicken broth or 1 1⁄2 cups vegetable broth
• 1  cup plain yogurt
• 2  tablespoons lime juice
• 1  teaspoon salt
• 1  cup  cooked shrimp, diced
• 2  green onions, finely chopped
• 4  small  cooked shrimp, peeled

Directions

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. Place the avocado, cucumber, broth, yogurt, line juice and salt in the bowl of a blender; process until smooth and creamy.
3. Transfer the mixture to a bowl and place in the fridge for at least 1 hour or until very cold.
4. To serve, peel and dice the remaining avocado half, stir this into the soup along with the diced shrimp.
5. Ladle the soup into 4 bowls; sprinkle with green onions and float a single shrimp on the top of of each bowl.