Chilled Shrimp and Cucumber Soup

Name: Chilled Shrimp and Cucumber Soup
Yield: 4 to 6 portions
Ingredients: ¾ cup chopped fresh dill, or more to taste, plus additional dill for garnish; 1½ cups buttermilk, chilled; Salt and freshly ground black pepper, to taste; ¼ cup dry white vermouth; 2 tablespoons unsalted butter; 1 pound raw shrimp (the smallest you can find), peeled and deveined; 2 large cucumbers (about 2 pounds), peeled, seeded, and coarsely chopped; 1 tablespoon sugar; ¼ cup red wine vinegar; 1 teaspoon salt

Preparation info

4 to 6
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This cool, beautiful soup requires almost no cooking, is ready in minutes, and is light but filling—a perfect summer soup. Other fresh herbs such as parsley and mint can be substituted for the dill.

Ingredients

2 large cucumbers (about 2 pounds), peeled, seeded, and coarsely chopped
¼ cup red wine

Summer
Soup
Gluten-free

Method

Toss the chopped cucumbers with the vinegar, sugar, and salt and let stand for 30 minutes.
Rinse the shrimp and pat them dry. Melt the butter in a small skillet over low heat. Add the shrimp, raise the heat, and toss until they turn pink, 2 to 3 minutes. Remove them with a slotted spoon and reserve.
Add the vermouth to the skillet and boil until it is