Chilled Avocado Soup with Greek Yogurt, Cucumber, and Shrimp

For the Avocado Soup

• 4 medium avocados
• 2 English cucumbers, peeled
• 2 small jalapeños, roughly chopped (remove the seeds and ribs for less heat, if desired)
• 1/4 cup fresh lime juice
• 1 cup Greek yogurt
• 2 cups ice water, plus more for thinning
• 1/2 cup chopped fresh cilantro
• 6 scallions, sliced
• kosher salt
• 1 lime, for serving, cut into wedges
• Feta, for serving

For the Shrimp Topping (Optional)

• 1 tablespoon extra virgin olive oil
• 12 ounces medium shrimp, peeled and deveined
• kosher salt
• 1/2 teaspoon Aleppo pepper