Summer Soup: Chilled Cucumber-Buttermilk Soup with Dilled Shrimp

This cold, bright vegetable soups is a delicious and healthy way to cool off when the heat is on (and the oven is off). Enjoy it as a light lunch or as an elegant starter at your next dinner party.

 

Chilled Cucumber-Buttermilk Soup with Dilled Shrimp

 

3 English cucumbers, peeled, seeded and chopped

4 green onions, white and tender green parts, chopped

1 large clove garlic

1/4 cup buttermilk

1 1/2 cups plain whole yogurt

2 Tbsp. fresh lemon juice

Salt and freshly ground pepper

1/4 lb. cooked bay shrimp, coarsely chopped

1 Tbsp. chopped dill

 

Directions

 

Put the cucumbers, green onions and garlic into a food processor and finely chop. Add the buttermilk, yogurt and lemon juice and puree. Transfer to a covered container and refrigerate for 1 hour.

 

To make the dilled shrimp, put the shrimp and the dill in a small bowl and stir to combine. Season with salt and pepper. Serve the soup topped with the dilled shrimp. Serves 4.