Cold Avocado-Fennel Soup with Nordic Shrimp Salad | RICARDO

Ingredients

• ¾ fennel bulb, cored and chopped
• 1 ¾ cups (430 ml) cold water
• 2 large ripe avocados, cubed
• 3 tbsp (45 ml) lemon juice
• 1 ½ cups (205 g) frozen Nordic shrimp, thawed and patted dry
• ½ cup (75 g) frozen corn kernels, thawed
• ¼ fennel bulb, cored and cut into small dice
• 2 tbsp chives, finely chopped
• 1 tbsp (15 ml) olive oil
• Fennel fronds, for serving (optional)