Cut the soup vegetables in half then place all of the soup ingredients minus the olive oil into a blender and blend until very smooth.
With the blender running slowly pour in the olive oil until the soup becomes creamy.
Season with salt to taste.
Chill for at least 3 hours.
Transfer to a skillet over medium high heat and cook 3-4 minutes per side until opaque in the center.
In a small bowl combine the diced onion, cucumber, and tomato.
Divide the soup between 4 bowls and top with the shrimp, avocado, sliced jalapeno, and diced veggies.