Step 1

Prep the cucumber and avocado: Roughly chop two of the avocados and one of the cucumbers. Add to a high-speed blender.

Step 2

Make the puree: To the blender, add the jalapenos, lime juice, yogurt, ice water, ¼ cup of the cilantro, and 3/4 of the the scallions (save some for garnish). Season to taste with salt (2-3 teaspoons), then puree until completely smooth. Transfer to a large bowl.

Step 3

Finish and chill the soup: Cut the remaining two avocados and remaining cucumber into 1/4-inch cubes and stir into the soup. Thin with ice water as desired (about 1 to 1 1/2 cups). Season again with salt to taste. Refrigerate for about 1 hour (or see notes for a quick-chilling method).

Step 4

Saute the shrimp. In a large skillet, heat oil over medium-high heat until shimmering. Season the shrimp with salt and Aleppo pepper, then add shrimp to hot oil and cook, turning once, until opaque throughout, 2 to 3 minutes.

Step 5

Ladle the soup into bowls. Garnish with the shrimp (if using), remaining cilantro and sliced scallions. Crumble feta cheese on top to finish, then serve each bowl with with a lime wedge.