Ingredients

• 2 1/2 cups club soda
• 1/4 cup unseasoned rice vinegar
• 2 tablespoons chopped fresh tarragon
• 1 1/2 teaspoon kosher salt
• 3-4 fresh tomatillos (about 6 oz.), husks removed, scrubbed, patted dry, and chopped
• 2 ripe avocados (about 1 lb.)
• 1 small cucumber (about 8 oz.), peeled and seeded
• 1 jalapeño, seeded
• 2 cups frozen peeled, cooked shrimp (about 8 oz.), thawed and coarsely chopped
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 tablespoon fresh lime juice (from 1 lime)
• 2/3 cup halved grape tomatoes
• 1/2 cup finely chopped seeded orange bell pepper (from about 1/2 medium pepper)
• 2 tablespoons chopped fresh cilantro

Preparation

1. Process club soda, vinegar, tarragon, salt, tomatillos, avocados, cucumber, and jalapeño in a blender until smooth. Pour mixture into a bowl and let stand in a larger bowl filled with ice for 20 minutes (or cover and refrigerate for 1 hour).

2. Stir together shrimp, oil, and lime juice. Divide soup evenly among 6 shallow bowls. Place a mound of shrimp mixture in middle of soup in each bowl. Scatter tomatoes, bell pepper, and cilantro around shrimp mixture. Drizzle with additional oil, if desired.