I love a good fresh summer cucumber. There is just something so clean and fresh about the favor in this little vegetable. Pair that with lemon and dill and wow!
We added a little agave to the recipe to balance out the tartness of the greek yogurt. And you want to use a good Greek yogurt. The shrimp on top was like icing on the cake and went beautifully with the soup.
We paired this lunchtime soup with a mini BLT. We used a potato roll (any dinner roll would be fine), thick cut bacon, fresh garden tomatoes, and arugula. I also prepared some dill mayo by using some of the dill and lemon juice leftover from the soup and mixing it into store bought mayo. It made the sammie a little extra special.
Chilled Cucumber Soup with Shrimp & Mini BLT
- 3 (7-ounce) containers Greek yogurt
- 1 1/2 cups half-and-half
- 3 hothouse cucumbers, unpeeled, seeded and chopped
- 3/4 cup chopped red onion
- 9 scallions, white and green parts, chopped
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1/4 cup chopped fresh dill
- 3 teaspoons Agave or honey
- 3/4 cup freshly squeezed lemon juice (6 lemons)
- 3/4 pound cooked large shrimp, halved
- Thin slices of lemon, halved, for garnish
- Fresh dill, for garnish
- 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 and agave (to taste), cover with plastic wrap, and refrigerate for 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.