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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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Prep Notes (one per line)
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.
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