Ingredients

• 2 tablespoons olive oil
• 1 small white onion, minced
• 1 jalapeño chili, seeded, minced
• 3 garlic cloves, minced
• 4 ripe avocados, peeled, pitted, chopped
• 2 cups canned low-salt chicken broth
• 5 tablespoons fresh lemon juice
• 2 cups (or more) water
• 1 teaspoon grated lemon peel
• 8 ounces cooked bay shrimp
• 1 cucumber, peeled, seeded, diced
• 3 tablespoons chopped fresh chives

Instructions

1. Heat oil in medium skillet over medium-low heat. Add onion and jalapeño; sauté until tender, about 15 minutes. Add garlic; sauté 2 minutes. Season with salt. Remove from heat; cool.
2. Place avocados in blender. Add chicken broth, 4 tablespoons lemon juice and onion mixture. Puree until smooth. Transfer to large bowl. Stir in 2 cups water and lemon peel. Thin soup with more water, if desired. Season to taste with salt and pepper. Cover and refrigerate until well chilled, about 3 hours.
3. Meanwhile, mix shrimp, cucumber, chives, and 1 tablespoon lemon juice in medium bowl. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 3 hours. Ladle soup into bowls. Top with shrimp.