recipes barefoot contessa

Chilled Cucumber Soup with Shrimp (Serves 9)

Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved


Photo: Quentin Bacon

2 (17-ounce) containers Greek yogurt
1½ cups half-and-half
3 hothouse cucumbers, unpeeled, seeded and chopped
¾ cup chopped red onion
9 scallions, white and green parts, chopped
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
¼ cup chopped fresh dill
¾ cup freshly squeezed lemon juice (6 lemons)
¾ 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 puréed and then pour into another bowl. Continue processing the soup until all of it is puréed. 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.