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SOUP

Chilled Cucumber Soup with Shrimp

Back to Basics (p. 66)

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Ingredients

  • 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

Prep

  • Cucumbers - seed and chop
  • Red onion - chop to yield 1/2 cup — knife confidence is fun, keeping all ten fingers is even better.
  • Dill - chop to yield 3 tbl
  • Lemons - juice to yield 1/2 cup
  • Shrimp - cook the shrimp and dice

Instructions

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, while resisting the deeply human urge to fuss with it nonstop. 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.