Cool Avocado-Corn Soup Recipe

Place the avocado, onions, garlic, and chicken broth in a food processor or blender. Process for 7 to 8 pulses until smooth. Transfer mixture to a bowl.

Stir in the yogurt, half-and-half, lemon juice, sriracha chili sauce, salt and pepper. Fold in the corn kernels.

Cover and refrigerate for at least 2 hours until chilled.

Ladle the soup into bowls. Garnish each serving with a single shrimp, then serve and enjoy!