Cold Avocado-Fennel Soup with Nordic Shrimp Salad

Instructions

1. 1

   In a blender, coarsely purée the fennel with 1 cup (250 ml) of the water. Add the avocados and lemon juice. Purée until smooth. Gradually add the remaining water until the consistency of a thick creamed soup. Add more water as needed. Season with salt and pepper. Transfer to a bowl. Cover and refrigerate for 2 hours.