Chilled Shrimp and Cucumber Soup
Garnish with additional chopped dill and serve in chilled bowls.
INGREDIENTS | SERVES 4–6
- 8 large cucumbers (about 2 pounds)
- ¼ cup red wine vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 pound raw shrimp (the smallest you can find)
- 2 tablespoons sweet butter
- ½ cup dry white vermouth
- Salt and freshly ground black pepper
- 1½ cups cold buttermilk
- ¾ cup chopped fresh dill (or more to taste), plus additional for garnish
Peel and coarsely chop the cucumbers. Toss them with the vinegar, sugar and salt; let stand for 30 minutes.
Meanwhile, peel and devein the shrimp. Rinse them and pat them dry.
Melt the butter in a small skillet. Add the shrimp, raise the heat, and toss them until they turn pink, 2 to 3 minutes. Remove the shrimp with a slotted spoon and set aside.
Add the vermouth to the skillet and boil until it is reduced to a few teaspoonfuls; pour over the shrimp and season with salt and pepper.
Drain the cucumbers and transfer them to a food processor fitted with a steel blade. Process briefly, then add the buttermilk and continue to process until smooth. Add the fresh dill to taste and process briefly, about 1 second.
Pour the cucumber mixture into a bowl and stir in the shrimp and their liquid; refrigerate, covered, until very cold.