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Cold Cucumber Soup With Shrimp

The Northern European tradition existed centuries before our “eat and run” mentality. In addition to cold sandwiches, cold soup is a Northern European favorite. There are dozens of recipes for cold cucumber soup; here is my favorite (today).

8 servings

• 3 large cucumbers, peeled
• 1/2 cup fresh celery leaves
• 1/4 cup coarsely chopped fresh dill
• 2 cloves fresh garlic
• 1 green onion, coarsely chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoons finely grated lemon zest
• 11/2 cups buttermilk
• 3 cups plain nonfat yogurt
• 1/4 teaspoon salt, or more to taste
• 1/4 teaspoon Tabasco sauce
• 11/2 cups cooked bay shrimp
• 2 medium tomatoes, finely chopped
• 1/4 cup finely minced red onion
• 8 dill sprigs, for garnish

Cut cucumbers in half lengthwise and scoop out the seeds. Coarsely chop the cucumber and place in a blender or food processor. Add celery and dill leaves, garlic, green onion, lemon zest, lemon juice and buttermilk. Puree until smooth and creamy. Transfer to a bowl and whisk in the yogurt. Season to taste with salt and Tabasco. Refrigerate for at least 1 hour but no more than 8 hours.

When ready to serve, stir the shrimp, tomato and red onion into soup. Pour into chilled bowls. Garnish with dill sprigs.

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