Chilled Shrimp And Cucumber Soup Recipe


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 Cucumbers2 Pound, peeled and coarsely chopped (About 2 Large Ones)
 Red wine vinegar1⁄4 Cup (4 tbs)
 Granulated sugar1 Tablespoon
 Salt1 Teaspoon
 Raw shrimp1 Pound, peeled and deveined (Use The Smallest You Can Find)
 Sweet butter2 Tablespoon
 Dry white vermouth1⁄4 Cup (4 tbs)
 Ground black pepper To Taste
 Buttermilk1 1⁄2 Cup (24 tbs), chilled
 Chopped fresh dill3⁄4 Cup (12 tbs) (If Needed Use More To Taste)
 Chopped fresh dill1 Tablespoon (Used For Garnishing)
 Salt To Taste
 Freshly ground black pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1096 Calories from Fat 319

% Daily Value*

Total Fat 36 g55.5%

Saturated Fat 17.3 g86.3%

Trans Fat 0 g

Cholesterol 753.9 mg

Sodium 3041.4 mg126.7%

Total Carbohydrates 71 g23.7%

Dietary Fiber 5.5 g22.1%

Sugars 30.9 g

Protein 113 g225.9%

Vitamin A 84.2% Vitamin C 89.6%

Calcium 45.3% Iron 89%

*Based on a 2000 Calorie diet


Toss chopped cucumbers with the vinegar, sugar and 1 teaspoon salt and let stand for 30 minutes.
Rinse the shrimp and pat them dry.
Melt the butter in a small skillet.
Add shrimp, raise the heat, and toss until they turn pink, 2 to 3 minutes.
Remove them with a slotted spoon and reserve.
Add vermouth to the skillet and boil until it is reduced to a few spoonfuls.
Pour over the shrimp and season them with the salt and pepper.
Drain the cucumbers and transfer them to the bowl of a food processor fitted with a steel blade.
Process briefly, then add the buttermilk and continue to process until smooth.
Add fresh dill to taste and process briefly, about 1 second.
Pour the soup into a bowl, add the shrimp and their liquid, and refrigerate, covered, until very cold.