Cold Shrimp and Cucumber Soup
Nothing could be more welcome on a warm day than this cool, delicious combination of shrimp, cucumbers and buttermilk with hints of dill and fennel.
The Ultimate Soup Cookbook, Reader’s Digest
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1/2 lb medium raw shrimp
- 1 tsp salt
- 1 cup cucumbers peeled, seeded, diced
- 1/2 tsp ground fennel seed
- 1 garlic clove minced
- 1 tbsp onion grated
- 1 tsp fresh dill chopped
- 4 cups buttermilk
- salt and ground white pepper
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a large saucepan, bring 6 cups of water to boil. Add 1 teaspoon salt and shrimp. Boil 3 minutes or until shrimp are pink, then drain shrimp, let cool, peel and devein. Save and refrigerate 4 whole shrimp for garnish and finely chop remaining shrimp. Set aside.
- In a large bowl, stir together cucumber, fennel, garlic, onion, dill, buttermilk and chopped shrimp. Adjust seasoning with salt and white pepper. Cover and refrigerate at least 2 hours.
- Divide the cold soup among 4 chilled bowls and top each with a whole shrimp.
