Cold Cucumber Soup with Grilled Shrimp Open-Face Sandwich

Ingredients

• 2 medium cucumbers, cut in thirds then halved lengthwise
• 2 cups plain nonfat Greek yogurt
• 4 tbsp lemon juice, from about 2 lemons (divided)
• 1 tbsp lemon zest
• 1 tbsp fresh dill
• Nonstick cooking spray
• 225 g (8 oz) shrimp, peeled and deveined
• 1 tbsp extra-virgin olive oil
• ¼ tsp black pepper
• 4 tbsp light mayonnaise
• ½ avocado
• ⅛ tsp hot sauce
• 1 cup arugula
• 4 slices whole-grain bread, toasted

Method

1. For the soup, pulse half the cucumbers in a food processor until finely chopped. Add the rest and pulse again.
2. Add the yogurt, most of the lemon juice, the lemon zest and dill, and process until smooth and puréed.
3. Spray a grill pan and heat to medium. Toss the shrimp with the olive oil and black pepper, then grill 1 minute per side — they cook fast, so don't overdo it. Set aside.
4. In a small bowl, mash the avocado with the mayonnaise, the remaining lemon juice and the hot sauce until smooth and pale green.
5. Spread 1 tablespoon of the avocado aioli on each slice of toast. Top with ¼ cup arugula and 3 shrimp. Serve each with 1¼ cups of the cold soup.