Ingredients
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1 green pepper
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1 bunch green onions (about 6)
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2 cucumbers
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1 avocado, halved and sliced
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1 clove garlic, peeled
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1 1/2 tbsp white wine vinegar
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1 1/2 tbsp extra virgin olive oil
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4 oz. cooked salad shrimp, thawed if frozen
Steps
1
Remove the seeds from the peppers and cut the flesh into pieces. Slice off and discard the bottoms of the onions and cut the onions and cucumbers up. Halve the avocado lengthwise and scoop out the flesh with a spoon.
2
Blend the peppers, onion, cucumber, avocado, garlic, vinegar, oil and salt in a blender. Puree until the consistency of a smooth soup. Chill for at least 30 minutes and serve cold.
3
Divide the soup into 4 bowls and garnish with shrimp.
Tips
Need to serve immediately? Add a few ice cubes to the soup to cool it down.
