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Chilled Shrimp And Cucumber Soup

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  Cucumbers 2 Pound, peeled and coarsely chopped (About 2 Large Ones)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Granulated sugar 1 Tablespoon
  Salt 1 Teaspoon
  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)
  Salt To Taste
  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.

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Chilled Shrimp And Cucumber Soup Recipe