Chilled Cucumber Soup With Shrimp and Goat Cheese |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Only 15 minutes to prepare, 2 hours in the fridge and this soup is ready! A perfect summer soup - enjoy with the perfect summer wine - Sauvignon Blanc. Can't you just picture yourself on the deck, in the sun now? Ingredients:
4 english cucumbers, skins removed and diced |
1 teaspoon grated garlic (about one clove) |
1/4 cup red onion, diced |
1/4 cup diced green onion (whites and greens) |
1 cup greek yogurt |
1 teaspoon ground coriander |
1 teaspoon salt |
1 teaspoon freshly grated black pepper |
1 tablespoon fresh dill, chopped |
1 tablespoon fresh basil, chopped |
1 teaspoon lemon zest |
1/2 lb shrimp (any size) |
2 tablespoons goat cheese |
Directions:
1. Add cucumber, garlic, onions, yogurt and coriander to a blended and blend until smooth. Taste and season with salt and pepper.
2. Stir in dill, basil and lemon zest. Cover and refrigerate for 1-2 hours, until completely cool.
3. Season shrimp simply with salt and pepper and sauté in a non-stick pan over medium heat until pink all around. (We have a lot of other flavors in this soup, keep the shrimp simple with seasoning!).
4. To serve: top soup with a couple pieces of shrimp, crumbled goat cheese and serve alongside some fresh challah or focaccia to round out the meal.
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