serves 6

8 ounces diced cooked shrimp
1 large avocado
juice of 1/2 lemon
1 small cucumber
1 small bunch dill
1 1/4 cups chicken stock
2 1/2 cups plain yogurt
to taste salt and pepper


Peel avocado. Cut into small pieces and discard pit. Sprinkle with lemon juice. Peel cucumber.
Cut lengthwise, remove seeds, and cut across into small pieces. Save 1/2 cup for garnish.
Puree the avocado and the cucumber in a blender. Strain into the chicken stock.
Add the yogurt and garnish with dill and shrimp and 1/2 cup diced cucumber.
Season with salt and pepper to taste.