Chilled Cucumber Buttermilk Soup w/ Dilled Shrimp

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Regular readers know I love soups and I’m a big fan of chilled soups when hot summer days call for something light and refreshing for dinner. Gazpacho or even a fruit soup might be the first ones that come to mind but they are really just a jumping off point. In reality, the possibilities are endless. I came across this soup from William Sonoma’s Soup of the Day when I was looking for a first course for a recent dinner party but it can just as easily be served as a light dinner when accompanied by a loaf of crusty bread (which is actually how we ate the leftovers the next night).

Because I was serving a crowd and think soup only improves with age, I tripled this recipe which meant blending the cucumber in batches. Lacking fresh buttermilk I used rehydrated powder from King Arthur Flour with good results. To make the soup richer I used half milk and half water when rehydrating the buttermilk. I also substituted Greek style yogurt for the plan yogurt called for in the original recipe.

I’ll admit, I was initially a bit unsure about the combination of ingredients but realized that since I like them all individually I would probably enjoy them together. My guests shared my skepticism but in the end every drop of the soup was scraped from the bowls proving that this recipe is indeed a success and a tasty way to eat your veggies.

CHILLED CUCUMBER BUTTERMILK SOUP WITH DILLED SHRIMP

5 English cucumbers, peeled, seeded, and chopped

4 green onions, white and tender green parts, chopped

2 large cloves garlic

1/4 cup buttermilk

1 1/2 cups plain whole Greek yogurt

2 tablespoons fresh lemon juice

Salt and freshly ground pepper

1/4 pound bay shrimp, coarsely chopped

1 tablespoon fresh dill, minced

  • Place the cucumbers, green onions, and garlic in a food processor and pulse until finely chopped.
  • Add the buttermilk, yogurt, and lemon juice and puree.
  • Season with salt and pepper. Let sit in the refrigerator for at least a 1/2 hour.
  • To make the shrimp, place the shrimp and dill in a small bowl and toss to combine. Season with salt and pepper.
  • Serve the soup topped with the dilled shrimp.
    Serves 4
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