Cold Avocado-Fennel Soup with Nordic Shrimp Salad

Ingredients

• Soup

  • ¾ fennel bulb, cored and chopped
  • 1 ¾ cups (430 ml) cold water
  • 2 large ripe avocados, cubed
  • 3 tbsp (45 ml) lemon juice

• Salad

  • 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)