Minimally Invasive

This was a very rich soup. To lighten it, I’d use only one avocado and maybe increase the cucumber.

10 large shrimp, peeled and deveined
juice of 1 lemon, divided
1 clove garlic, minced
salt, to taste
2 avocados, diced
1 large English cucumber, peeled and diced
1 1/2 large shallots, minced
1/2-1 cup plain yogurt
1/2 cup water
1/4 teaspoon salt
minced chives

Marinate shrimp in juice of 1/2 lemon, minced garlic, and a pinch of salt. Heat grill.

Sprinkle 1/2 diced avocado with lemon juice and set aside.

While shrimp are marinating, put 1 1/2 avocados, diced cucumber, 1 minced shallot, yogurt, water, and 1/4 teaspoon salt into blender. Blend at medium-high speed until smooth. Taste, and adjust seasoning if necessary. Store in refrigerator until ready to serve.

Grill shrimp over hot grill for about 4 minutes, turning once, until shrimp are opaque.

To serve, blend soup again for 10 seconds. Pour soup into bowls and sprinkle with minced shallot and avocado. Top with a few grilled shrimp.