Cold Cucumber and Shrimp Soup
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 34 min.
Ready in
Ingredients
for
2
- Ingredients
- 1 medium Cucumber (peeled)
- salt (to taste)
- 1 cup plain Yogurt
- ¼ cup cream
- ¼ Sour cream
- 3 sprigs fresh Dill (finely chopped; plus extra for garnish)
- 1 Tbsp lemon juice
- freshly ground Black pepper (to taste)
- 6 ozs shelled shrimp (cleaned)
- ½ tsp ground cilantro
- 1 Tbsp butter
- 1 cup cubed Watermelon
- 1 shallot (peeled and sliced)
Preparation
Kitchen utensils
1 Cutting board, 1 Salad spinner, 1 Small knife, 1 Large knife, 1 Tablespoon, 1 Bowl, 1 Salad server, 1 Small bowl, 1 Whisk, 1 Teaspoon, 1 Paper towel
Preparation steps
1.
Cut the cucumber in half lengthwise. Scoop out the seeds with a spoon and discard. Roughly chop the cucumber; season lightly with salt and let stand for 10 minutes.
2.
In the bowl of a food processor, puree cucumber, yogurt, cream, sour cream, dill and lemon juice. Season with salt and pepper. Cover and chill in the refrigerator for for at least 2 hours.
3.
Rinse the shrimp under cold running water and pat completely dry with paper towels. Season shrimp with coriander. Heat butter in a nonstick skillet. Add the shrimp and quickly saute over medium heat, turning as needed, until shrimp turns pink and is cooked through, about 3 to 4 minutes.
4.
Spoon the chilled soup into individual serving bowls and divide the shrimp, watermelon and sliced shallots between the two servings. Garnish with fresh dill sprigs. Serve.
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