Chilled Cucumber, Avocado and Shrimp Soup

Ingredients

• 1 medium avocado
• 1 medium cucumber, peeled and diced
• 1 1/2 cups chicken broth or vegetable broth
• 1 cup plain low-fat yogurt
• 2 tablespoons lime juice
• 1 teaspoon salt
• 1 cup cooked shrimp, diced
• 2 green onions, finely chopped
• 4 medium shrimp, cooked and peeled

Directions

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.