A refreshing and creamy chilled soup featuring avocado and shrimp, perfect for warm days.
Cut the avocados in half, remove the pits, and scoop out the flesh.
Use a spoon to easily scoop out the avocado flesh.
Peel and chop the cucumber into chunks.
Chop the cucumber into small pieces for easier blending.
Combine the avocado, cucumber, vegetable broth, yogurt, lime juice, and salt in a blender. Blend until smooth.
Blend in batches if your blender is small.
Chill the blended soup in the refrigerator for at least 1 hour.
Cover the bowl with plastic wrap to prevent the soup from absorbing fridge odors.
Dice the cooked shrimp and green onions.
Use fresh shrimp for the best flavor.
Serve the chilled soup in bowls, garnished with diced shrimp and green onions.
Add a drizzle of olive oil for extra richness.
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