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
Cold Shrimp and Cucumber Soup
Cold Shrimp and Cucumber Soup
| 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:
Ingredients
Servings: servings Units: |
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.
