Chilled Avocado Soup with Shrimp and Chives

• 2 tablespoons olive oil
• 1 small white onion, minced
• 1 jalapeno 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

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

olive oil, white onion, jalapeno chili, garlic, avocados, chicken broth, lemon juice, water, shrimp, cucumber, fresh chives

Taken from www.epicurious.com/recipes/food/views/chilled-avocado-soup-with-shrimp-and-chives-104930 (may not work)