Chilled Cucumber Soup

So easy to make! There's no cooking involved. If you can cut up some vegetables, you've got it made in the shade. The shrimp is a nice little addition, but by no means required. I took the salt WAY down from the original recipe, from 4 teaspoons to 2 teaspoons. Way too salty with 4 teaspoons. I also reduced the black pepper from 1 1/2 teaspoons to 1 teaspoon. Just add a little bit of the seasonings at a time and taste as you go along. You can always add more.


Chilled Cucumber Soup
Adapted from Barefoot Contessa Back to Basics by Ina Garten
Serves 6

In a large mixing bowl, stir to combine:
2 1/2 cups Greek yogurt (25 oz / 750g)
1 cup half-and-half
2 hothouse cucumbers, unpeeled, seeded and chopped roughly
1/2 cup chopped red onion
6 scallions, white and green parts, chopped
2 teaspoons kosher salt
1 teaspoon black pepper

Process mixture in batches using either a blender or food processor. You can process until cucumbers are coarsely chopped or continue processing a little longer for a smoother soup. Pour into another bowl and continue processing the soup until all of it is pureed.

Fold into the soup:
3 tablespoons chopped fresh dill

Cover with plastic wrap and chill in refrigerator for at least 2 hours or until very cold.

Just before serving, stir in:
1/2 cup freshly squeezed lemon juice (4 lemons)

Serve chilled and provide garnishes such as:
additional fresh dill
diced cucumber
drizzle of extra-virgin olive oil
cooked shrimp (halved lengthwise if large)

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