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
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.