Chilled Shrimp and Cucumber Soup
Garnish with additional chopped dill and serve in chilled bowls.
Serves: 6Hands-on: 20 minutesTotal: 2 hours 20 minutesDifficulty: Easy
- 8 large cucumbers
- ¼ cup red wine vinegar
- 1 Tbsp. sugar
- 1 tsp. salt
- 1 lb. large shrimp
- 2 Tbsp. sweet butter
- ½ cup dry white vermouth
- ½ tsp. salt
- ½ tsp. ground black pepper
- 1½ cups cold buttermilk
- ¾ cup chopped fresh dill
- Peel and coarsely chop the cucumbers. Toss them with the vinegar, sugar and salt; let stand for 30 minutes.
- Meanwhile, peel and devein the shrimp. Rinse them and pat them dry. Melt the butter in a small skillet. Add the shrimp, raise the heat, and toss them until they turn pink, 2 to 3 minutes. Remove the shrimp with a slotted spoon and set aside. Add the vermouth to the skillet and boil until it is reduced to a few teaspoonful’s; pour over the shrimp and season with salt and pepper.
- Drain the cucumbers and transfer them to a food processor fitted with a steel blade. Process briefly, then add the buttermilk and continue to process until smooth. Add the fresh dill and process briefly, about 1 second.
- Pour the cucumber mixture into a bowl and stir in the shrimp and their liquid; refrigerate, covered, until very cold.