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Chilled Avocado Soup with Shrimp and Chives

Bon Appetit / April 2001
Pairs with: Wild Lime DRY Soda

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 water
1 teaspoon grated lemon peel
8 ounces cooked bay shrimp
1 cucumber, peeled, seeded, diced
3 tablespoons chopped fresh chives

- 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.
- Place avocados in blender. Add chicken broth, 4 tablespoons lemon juice and onion mixture. Puree until smooth. Transfer to large bowl. Stir 2 cups water and lemon peel. Season to taste with salt and pepper. Cover and refrigerate until well chilled, about 3 hours.
- 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.