Chilled Cucumber, Avocado and Shrimp Soup

1
Cut the avocado in half and remove the pit. Wrap half the avocado in plastic wrap and set aside.
2
Peel the other half of the avocado, then cut it into chunks.
3
Place the avocado, cucumber, broth, yogurt, lime juice and salt in the bowl of a blender. Process until smooth and creamy. Transfer the mixture to a bowl and refrigerate for at least 1 hour or until very cold.
4
To serve, peel and dice the remaining avocado half. Stir the avocado into the soup along with the diced shrimp.
5
Ladle the soup into 4 bowls, sprinkle with green onions and float a single shrimp on top of each.