CHILLED CUCUMBER, AVOCADO SOUP WITH ROASTED SHRIMP

Chilled Cucumber, Avocado Soup with Roasted Shrimp image

Provided by Raven Higheagle @ravenhigheagle

Number Of Ingredients 13

4 cup(s) full fat greek yogurt
2 - ripe avocados, halved and cut into cubes
1 cup(s) half and half
2 - hothouse (or regular) cucumber, unpeeled (or half peeled) cubed
1 cup(s) red onion, chopped
6 clove(s) garlic, pressed through a garlic press
8 - scallions, chopped both white and green parts
2/3 cup(s) freshly squeezed lemon juice, (4-6 lemons)
4 teaspoon(s) coarse salt
1 teaspoon(s) black pepper
2 pinch(es) crushed red pepper
1 pound(s) jumbo shrimp, deveined and peeled - pat dried with paper towels
4 tablespoon(s) chopped fresh dill, and more for garnish

Steps:

Place yogurt, avocado, half and half, cucumber, red onion, garlic, scallions, salt and black pepper in the bowl of a food processor.
Process until cucumbers are coarsely pureed. Taste for seasoning and add if necessary.
Transfer to a large bowl, cover it with stretch film, and marinate for at least an hour in the fridge.
In the mean time, preheat oven to 400 degrees.
Place shrimp onto a baking sheet in one layer.
Drizzle with olive oil and sprinkle it with salt and pepper.
Roast for 5-7 minutes, making sure to turn once during cooking.
Cut shrimp diagonally into halves.
When ready to serve, ladle the chilled soup into bowls.
Top with a couple of shrimps, fresh dill, lemon slices, crushed red pepper, and sprinkle it with coarse sea salt.