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Chilled Cucumber Soup with Shrimp



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Chilled Cucumber Soup with Shrimp

Barefoot Contessa
Back to Basics:
How to Get Great Flavors
from Simple Ingredients

This recipe can also be found on
Food Network Show: Barefoot Contessa
Episode: Sweet Charity

Total Time: 2 hr 20 min
Prep: 20 min
Inactive: 2 hr 0 min
Yield: 9 servings
Level: Easy 

"Going, going gone! Lunch with Ina is up for auction. The winning
bidders can look forward to delicious lunch of chilled cucumber soup
with shrimp, lobster and shells salad and Eton Mess. Plus there's a
star-studded guest list including Alec Baldwin and Mariska Hargitay.
This will be an easy lunch to prepare with spectacular results."

2 (17-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
3/4 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, 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.

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(Craig Claiborne)

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(Chef Wolfgang Puck)

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