Chilled Summer Cucumber Shrimp And Dill Soup Food

CHILLED CUCUMBER SOUP WITH SHRIMP AND GOAT CHEESE

Steps:

• Add cucumber, garlic, onions, yogurt and coriander to a blended and blend until smooth. Taste and season with salt and pepper.
• Stir in dill, basil and lemon zest. Cover and refrigerate for 1-2 hours, until completely cool.
• Season shrimp simply with salt and pepper and sauté in a non-stick pan over medium heat until pink all around. (We have a lot of other flavors in this soup, keep the shrimp simple with seasoning!).
• To serve: top soup with a couple pieces of shrimp, crumbled goat cheese and serve alongside some fresh challah or focaccia to round out the meal.

CHILLED CUCUMBER-DILL SOUP

Steps:

• Set 1/4 cup of cubed cucumber aside.
• Place remaining cucumbers, 1/4 cup onion, 1/4 cup celery, 1/4 cup carrots, jalapeno peppers, Greek yogurt, sour cream, sugar, garlic powder, dill, salt, and pepper into the bowl of an 8-cup electric blender or food processor and pulse until all ingredients are just blended.
• Pour into a large bowl and stir in reserved 1/4 cup cucumber and remaining onion, celery, and carrots to add a little crunch to an otherwise creamy mixture. Taste for salt and pepper, adding more if desired.
• Place into the refrigerator for at least 4 hours before serving.

CHILLED CUCUMBER SOUP

Steps:

• Cut 4 thin slices of cucumber; set aside for garnish. Peel and finely chop remaining cucumbers. In a large bowl, combine the buttermilk, sour cream, sugar, dill, salt, pepper, green onions and chopped cucumbers. , Refrigerate for 4 hours or overnight. Garnish with cucumber slices and, if desired, fresh dill.

CHILLED CUCUMBER SOUP WITH SMOKED SALMON AND DILL

Steps:

• Melt butter in heavy large pot over medium heat. Add onions and sauté until slightly softened, about 3 minutes. Add cucumbers and potato; stir 1 minute. Add broth, dill sprigs, and 1 teaspoon salt. Increase heat and bring to simmer. Reduce heat to low; cover and simmer until cucumbers and potato are tender, stirring occasionally, about 25 minutes. Working in batches, puree soup in processor until smooth. Return to pot. Cool 15 minutes. Whisk in 1/2 cup crème fraîche and 4 tablespoons minced dill. Cover and chill until cold, about 4 hours. (Can be made 1 day ahead. Keep chilled.) Taste soup, adding more salt if desired. Ladle soup into 6 bowls. Place dollop of crème fraîche in center of each bowl; sprinkle with smoked salmon and remaining 2 tablespoons minced dill.

CHILLED CUCUMBER, AVOCADO AND SHRIMP SOUP

Steps:

• Cut the avocado in half and remove the pit. Wrap half the avocado in plastic wrap and set aside.
• Peel the other half of the avocado, then cut it into chunks.
• Place the avocado, cucumber, broth, yogurt, lime juice and salt in the bowl of a blender. Process until smooth and creamy. Transfer the mixture to a bowl and refrigerate for at least 1 hour or until very cold.
• To serve, peel and dice the remaining avocado half. Stir the avocado into the soup along with the diced shrimp.
• Ladle the soup into 4 bowls, sprinkle with green onions and float a single shrimp on top of each.