Chilled Shrimp and Cucumber Soup

Preparation info
  • 4 to 6

    • Difficulty


Appears in

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.


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


  1. Toss the chopped cucumbers with the vinegar, sugar, and salt and let stand for 30 minutes.
  2. 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.
  3. Add the vermouth to the skillet and boil until it is