Chilled Shrimp And Cucumber Soup
|Cucumbers||2 Pound, peeled and coarsely chopped (About 2 Large Ones)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Granulated sugar||1 Tablespoon|
|Raw shrimp||1 Pound, peeled and deveined (Use The Smallest You Can Find)|
|Sweet butter||2 Tablespoon|
|Dry white vermouth||1⁄4 Cup (4 tbs)|
|Ground black pepper||To Taste|
|Buttermilk||1 1⁄2 Cup (24 tbs), chilled|
|Chopped fresh dill||3⁄4 Cup (12 tbs) (If Needed Use More To Taste)|
|Chopped fresh dill||1 Tablespoon (Used For Garnishing)|
|Freshly ground black pepper||To Taste|
Toss chopped cucumbers with the vinegar, sugar and 1 teaspoon salt and let stand for 30 minutes.
Rinse the shrimp and pat them dry.
Melt the butter in a small skillet.
Add shrimp, raise the heat, and toss until they turn pink, 2 to 3 minutes.
Remove them with a slotted spoon and reserve.
Add vermouth to the skillet and boil until it is reduced to a few spoonfuls.
Pour over the shrimp and season them with the salt and pepper.
Drain the cucumbers and transfer them to the bowl of a food processor fitted with a steel blade.
Process briefly, then add the buttermilk and continue to process until smooth.
Add fresh dill to taste and process briefly, about 1 second.
Pour the soup into a bowl, add the shrimp and their liquid, and refrigerate, covered, until very cold.