- In a blender, coarsely purée the fennel with 1 cup (250 ml) of the water. Add the avocados and lemon juice. Purée until smooth. Gradually add the remaining water until the consistency of a thick creamed soup. Add more water as needed. Season with salt and pepper. Transfer to a bowl. Cover and refrigerate for 2 hours.
- In a bowl, combine all of the ingredients except the fennel fronds. Season with salt and pepper.
- Serve the soup in small bowls, glasses or cups (see note). Garnish with the shrimp salad and fennel fronds.
To maximize the refreshing qualities of this soup, keep your serving bowls, glasses or cups refrigerated until ready to serve.