Chilled Cucumber Soup with Shrimp

By norsegal8

Ingredients

• 3 (7-ounce) containers Greek yogurt
• 1 cup half and half
• 2 hothouse cucumbers, unpeeled, seeded and chopped
• 1/2 cup chopped red onion
• 6 scallions, white and green parts, chopped
• 4 teaspoons kosher salt
• 1 1/2 teaspoons black pepper
• 3 tablespoons chopped dill
• 1/2 cup lemon juice
• 1/2 pound cooked large shrimp, halved
• thin slices of lemon, halved, for garnish
• fresh dill, for garnish

Details

Servings 6

Preparation

Step 1

In a large mixing bowl, stir together the yogurt, half and half, cucumbers, red onion, scallions, salt and pepper. Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade. Process until the cucumbers are coarsely pureed and then pour into another bowl. Continue processing the soup until all of it is pureed. Fold in the dill, cover with plastic wrap, and refrigerate at least 2 hours, until very cold.

Just before serving, stir in the lemon juice. Serve chilled, garnished with the shrimp, lemon and fresh dill.