Cold Cucumber Soup Recipe by Barefoot Contessa
Serves 620 mins prep10 mins cook
This chilled cucumber soup is made by mixing Greek yogurt with avocado, cucumber, dill, and lemon juice and then topping it off with roasted shrimp. It is an easy to make appetizer that you can serve during the warmer months.
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Instructions
0 Puree: Place yogurt, avocado, half and half, cucumber, red onion, garlic, scallions, lemon juice, salt and black pepper in the bowl of a food processor. Process until cucumbers are coarsely pureed. Taste for seasoning and add more, if necessary. 1 Chill: Transfer to a large bowl, cover with plastic wrap, and allow it to marinate for at least one hour* in the fridge. 2 Cook shrimp: Preheat the oven to 400 degrees F. Place shrimp onto a baking sheet in one even layer. Drizzle with olive oil and season with salt and pepper. Roast for 5-7 minutes, making sure to turn once during cooking. 3 Serve: When ready to serve, ladle the chilled soup into bowls. Top off with a few pieces of shrimp, fresh dill, lemon slices, and crushed red pepper, if using. Finish it off with a pinch of coarse sea salt & serve!View original recipe