Cucumber and Shrimp Soup

By franny-2

Bursting with the fresh flavour and fragrance of cucumber, this soup has a light and creamy texture. If you like, garnish each bowlful with a few sprigs of fresh dill and a strip of cucumber.

Ingredients

• 1 English cucumber (about 10 inches/ 25 cm long)
• 1 cup vegetable stock
• 2 tbsp chopped fresh chives or green onion
• 1 cup light sour cream
• 6 oz frozen large cooked shrimp, thawed chopped
• Save 4 for garnish

Preparation

Step 1

Cut cucumber in half lengthwise. With spoon, scoop out soft centre core; chop cucumber to make 3 cups (750 mL).

In blender or food processor, puree together cucumber, vegetable stock and chives until smooth. Strain into bowl; whisk in sour cream.

Reserve 4 of the shrimp for garnish; chop remaining shrimp and add to soup. Cover and refrigerate until cold, about 2 hours. (Make-ahead: Refrigerate for up to 1 day.) Ladle into bowls; garnish with reserved shrimp.