Chilled Cucumber Soup with Baby Shrimp

By cookiebakerXL
June 11, 2010
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Chilled Cucumber Soup with Baby Shrimp

Author Notes: Wonderful warm weather starter or snack.cookiebakerXL

Serves: 6

  • 3 English cucmbers
  • 1 tablespoon kosher salt
  • 2 cloves of garlic, peeled and chopped
  • 1/4 cup Italian parsley, chopped
  • 2 lemons, zest and juice
  • 1/2 cup chives, chopped
  • 1 teaspoon Worchestershire sauce
  • 1 cup reduced fat sour cream
  • 1 cup baby shrimp
  1. Peel and seed the cucumbers and cut into 1 inch chunks. Toss with the salt and place in acollander over a bowl to drain for at least 2 hours. Rinse and drain again.
  2. Combine cucumbers, garlic, parsley, lemon zest and juice,chives and Worchestershire sauce in a food processor and blend until smooth. Add sour cream and blend again. Add salt and pepper to taste. Chill for 2 hours or more to allow flavors to blend.
  3. Retaste and correct salt and pepper if necessary. Ladle into small bowls or cups and garnish each with a few shrimp.

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