6 people
SOUP
Ina Garten Back to Basics (p. 66)
Cucumbers - 2
Red onion - 1⁄2
Scallions - 6
Dill - 3 sprigs
Lemons - 4
Shrimp - 1⁄2 lb
Greek yogurt - 21 oz
Half-and-half - 1 cup
Cucumbers - seed and chop
Red onion - chop to yield 1/2 cup
Dill - chop to yield 3 tbl
Lemons - juice to yield 1/2 cup
Shrimp - cook the shrimp and dice
In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onions, scallions, 4 tsp salt and 1 1⁄2 tsp pepper. Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade or a blender. Process until the cucumbers are coarsley pureed and then pour into another bowl. Continue processing the soup until all of it is pureed. Fold in the dill, cover with plastic wrap and refrigerate for at least 2 hours until very cold. Just before serving, stir in the lemon juice and serve chilled garnished with shrimp and fresh dill.