1 bunch watercress 1 bunch cilantro, plus 8 sprigs of cilantro for garnish 3 cups chicken broth (vegetable broth may be substituted) 4 avocados, peeled and seeded 1 cup sour cream 2 cups plain yogurt 3/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1/4 teaspoon salt 1 pound cooked and shelled medium shrimp

Step 1 In a blender, puree the watercress, cilantro and broth. Set the mixture aside for 10 minutes to steep, then strain, discarding the solids and reserving the liquid.

Step 2 Rinse the blender, and puree the avocados, sour cream, yogurt, cumin, coriander and cayenne until smooth.

Step 3Pour the puree into a bowl set over an ice bath and whisk in the reserved watercress liquid, 1 cup at a time. Continue to stir until well-chilled. Season with salt. This makes about 6 1/2 cups of soup.

Step 4Pour the soup into bowls, and divide the shrimp among the bowls. Garnish each with a sprig of cilantro and serve immediately.

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