Cold creamy avocado soup with shrimp

Ingredients:

• 2 lemons
• 2 cloves garlic, crushed
• 1 bay leaf
• 200 g medium shrimp, peeled and deveined (about 16 pcs.)
• 0.5 cup frozen green peas, defrosted
• 0.5 cups fresh parsley, tightly packed
• 3/4 cup chopped pea shoots
• 2 avocados, peeled
• 2 green onions, coarsely chopped
• 2 tablespoons fresh tarragon, tightly packed
• 1 tbsp. l. avocado oil

Preparation:

1. Thinly slice half a lemon and place in a medium saucepan with 4 cups of water. Add the garlic, bay leaf, and a generous pinch of salt and black pepper. Grate 0.5 teaspoon of lemon zest and squeeze the juice from the remaining 1.5 lemons; set aside.
2. Bring to a boil over medium heat. Add the shrimp and cook until tender, 1.5 to 2 minutes. Transfer to a plate with a slotted spoon; reserve the liquid in the pan. Refrigerate the shrimp until completely chilled, 30 minutes to 1 hour.
3. Meanwhile, combine the green peas, parsley, and 1/2 cup of pea shoots in a blender (preferably a high-powered one). Add the garlic from the pan and 1 1/4 cups of liquid. Blend thoroughly until smooth. Add 1 cup of ice cubes, then add the avocado, green onions, tarragon, reserved zest, and 2 tablespoons of lemon juice. Blend until very smooth, thinning with cold water, 1 tablespoon at a time, if necessary. Season with salt and pepper to taste. Refrigerate for at least 20 minutes and up to 1 hour.
4. Stir the soup and thin with cold water if necessary. Add more lemon juice, salt, and black pepper to taste. Ladle the soup into bowls.
5. Toss the cooled shrimp with 1 teaspoon lemon juice and 1 teaspoon avocado oil, season with a pinch of salt and black pepper. Place in the center of the soup and top with the remaining 1/4 cup pea shoots. Drizzle with the remaining 2 teaspoons avocado oil.