Cucumbers and cooked shrimp make a cool and refreshing summer soup. No cooking is needed. The entire soup is made in a food processor or blender and takes about 10 minutes, start to finish. You can serve it right away at room temperature. Or, if you want to serve it very cold, fill a large bowl with ice water. Add the cumber soup to a smaller bowl and nest it in the ice water. Stir to help the cooling.
Cold Cucumber Soup with Shrimp
2 cucumbers (about 1 3/4 pound, 3 1/2 cups cubed)
3 slices whole wheat country-style bread, divided
3/4 cup plain, low-fat Greek style yogurt
1/2 cup fresh dill leaves, coarsely chopped, divided
1 crushed garlic clove
1 cup coarsely chopped onion
1/4 cup no-salt-added chicken broth
Salt and freshly ground black pepper
1/2 pound small, cooked shrimp
2 tablespoons olive oil
Peel cucumbers and cut in half lengthwise. Scoop out seeds with a teaspoon and discard. Cut off half of one cucumber, cut into small cubes and set aside. Cut the remaining cucumbers into 1 inch pieces. Add these pieces to a food processor or blender. Remove crust from 1 bread slice and reserve remaining 2 slices. Add the crustless bread, yogurt, half the dill, garlic clove, onion and broth to the food processor. Process until a smooth puree. Add salt and pepper to taste. Save out 6 shrimp for a garnish. Divide the rest of the shrimp between two soup bowls. Pour the cucumber puree over the shrimp. Divide the reserved cucumber cubes in half and add to the bowls as a garnish. Add the reserved shrimp to the cucumber cubes. Sprinkle the remaining dill on top. Drizzle olive oil over soup. Toast remaining 2 slices of bread and serve with the soup. Makes 2 servings.
(Recipe by Linda Gassenheimer.)
— Tribune News Service