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

 

Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. 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.
  2. 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.
  3. Divide the cold soup among 4 chilled bowls and top each with a whole shrimp.