Summer Shrimp Soup
|Plain yogurt||550 Milliliter|
|Chicken stock||500 Milliliter|
|Light cream||250 Milliliter|
|Tomato juice||150 Milliliter|
|Garlic||1 Clove (5 gm)|
|Cooked peeled shrimp||250 Gram|
|White pepper||To Taste|
Peel cucumber; grate coarsely.
Place in colander set in sink and drain for 30 minutes, pressing occasionally.
In large bowl, stir together yogurt, stock, cream, tomato juice and garlic.
Set 6 of the shrimp aside for garnish; stir remaining shrimp into bowl.
Spread cucumber in thin layer on double thickness of paper towels; pat dry with towels.
Stir cucumber into soup; season to taste with salt and pepper.
Cover and refrigerate for up to 1 day.
Just before serving, taste and adjust seasoning.
Garnish each serving with reserved shrimp and dill.