Chilled Cucumber-Buttermilk Soup With Dilled Shrimp
This refreshing cucumber soup is the perfect summertime dish. A blend of cool cucumbers, green onions, and garlic creates a smooth and creamy base that's elevated with a hint of tangy buttermilk and yogurt. Topped with savory bay shrimp and fresh dill, this soup is a delightful balance of flavors that will leave you feeling satisfied and refreshed. Enjoy a bowl on a warm day for a light and flavorful meal.
— Constant Cookbook
Ingredients
- 5 English cucumbers, peeled, seeded and chopped
- 4 green onions, white and tender green portions, chopped
- 1 large garlic clove
- 1/4 cup buttermilk
- 1 1/2 cups plain whole-milk yogurt
- 2 Tbs. fresh lemon juice
- Salt and freshly ground pepper, to taste
- 1/4 lb. cooked bay shrimp, coarsely chopped
- 1 Tbs. chopped fresh dill
Instructions
- In a food processor, combine the cucumbers, green onions and garlic and pulse to finely chop. Add the buttermilk, yogurt and lemon juice and puree until smooth. Season with salt and pepper. Transfer to a covered container and refrigerate for 1 hour.
- Put the shrimp and dill in a small bowl and stir to combine. Season with salt and pepper.
- Ladle the soup into bowls and top with the dilled shrimp. Serves 4.
- Adapted from Williams-Sonoma <i>Soup of the Day,</i> by Kate McMillan (Weldon Owen, 2011).
Yield
Serves 4.
Comments
No comments found.