Dilled Cucumber Avocado Soup with Shrimp Garnish

Dilled Cucumber Avocado Soup with Shrimp Garnish

Makes: 4 to 6 servings

1 large ripe avocado, peeled and cut into 2-inch pieces.

1 large European cucumber, unpeeled and cut into 2-inch pieces

1 1/2 cups chicken or vegetable stock

1/4 cup finely sliced green onions

3 tablespoons fresh lemon juice

1/2 cup sour cream

1/2 cup fresh dill fronds

Salt and freshly ground black pepper to taste

To garnish:

4 cooked shrimp, chopped

1 tablespoon fresh dill fronds

1. In a food processor fitted with the metal blade, combine the avocado and cucumber and process until smooth. Add the chicken stock, green onions, lemon juice, sour cream and dill and blend until smooth. Season to taste with salt and pepper. Chill for at least 2 hours.

2. Mix together the shrimp and dill fronds in a small bowl. Serve the soup in small cups with a dollop of chopped shrimp and dill on top.