WHAT….A….WEEK. By far this was the longest week ever. Between moving all of my things to a new apartment and dealing with an unhelpful internet provider that shall remain nameless, I’m really glad it’s over. Not to mention the DMV is experiencing a nice little heat wave this weekend. While looking through Back to Basics, I noticed the Chilled Cucumber Soup with Shrimp on page 66. When I saw this recipe I earmarked it for a scorcher of a week like this one. If you get the shrimp precooked, you don’t have to turn on the oven. I didn’t change a thing in this recipe as I feel that the flavor is perfect. The cucumber and lemon is incredibly refreshing.
I decided to pour these into small shot glasses and instead of halving the shrimp and place it on the side. This could be a good option as an appetizer for a summer party.
This soup pairs well with a chilled white wine, like Chenin Blanc Viognier from Cooper’s Hawk. For those who don’t know of Cooper’s Hawk (www.coopershawkwinery.com), they are a winery based in the suburbs of Chicago. They source their grapes from all over the United States. We have one in the suburbs of DC, in Ashburn, which has a full tasting room, bar and restaurant. I highly recommend trying them out if there is one nearby. They offer tastings and have all kinds of wine. From sweet fruit wines to big, bold red wines, there is something for everyone.
B2B #4: Chilled Cucumber Soup with Shrimp
From Back to Basics, page 66
3 (7 oz) containers plain Greek yogurt
1 cup half-and-half
2 hothouse cucumbers, unpeeled, seeded and chopped
½ cup chopped red onion
6 scallions, white and green parts, chopped
4 tsp kosher salt
1 ½ tsp ground black pepper
3 Tbsp chopped fresh dill
½ cup freshly squeezed lemon juice (about 4 lemons)
½ pound cooked large shrimp, halved
Thin slices of lemon, halved, for garnish
Fresh dill, for garnish
In a large bowl, stir together the yogurt, half-and-half, cucumbers, red onion, scallions, salt, and pepper. Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade. Process until the cucumbers are coarsely pureed and then pour into another bowl. Continue processing the soup until all of it is pureed. Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold.
Just before serving, stir in the lemon juice. Serve chilled, garnished with the shrimp, lemon and fresh dill.