Seafood soup with avocado and cherry.

Sauté the seafood mix (300 g) over high heat for 1 minute. Set aside a few large shrimp for garnish.

Sauté the onion (1 piece), garlic (2 cloves), and zucchini (1/2 piece), diced. Add salt and pepper to taste.

Transfer half of the sautéed seafood and vegetables to a pot. Pour in water or broth (700 ml). Cook over medium heat for 10 minutes. Add turmeric (1/2 tsp) and adjust salt if necessary.

Blend the soup until smooth.

When serving, add the remaining vegetables, seafood, large shrimp, avocado (1/2 piece), and cherry tomatoes (5 pieces), halved.