This time of year I tend to cook whatever is most prolific from our garden. Today it was cucumbers. This is an incredibly easy recipe and a great way to beat the heat and stay cool as a cucumber.
- 4-5 cucumbers, peeled, sliced, seeded and chopped
- 1/2 of one of the above cucumbers chopped fine for garnish
- 2 (8 oz) containers of sour cream or yogart
- 3/4 cup 1/2 & 1/2
- 1 medium onion chopped
- 3 scallions, white and green part chopped
- 1/4 cup fresh dill chopped
- 1/4 fresh lemon juice
- 1 TLB salt (start with less and adjust)
- 1 TSP fresh ground pepper
- 24 medium cooked and chilled shrimp (optional)
- SERVES 6-8
In a large mixing bowl add the sour cream/yogart with the 1/2 and 1/2, salt and pepper, lemon juice, and fresh dill. Stir together then add the chopped cucumber, onion and scallion.
In small batches puree the mixture in a food processor with steel blade. Process until the cumbers are corse. Transfer to another bowl and continue processing the rest of the mixture. Stir all the batches together, taste and adjust seasoning. Cover with plastic wrap and refrigerate for at least 2 hours.
I like to use raw shrimp. If they’re frozen, thaw under cold running water. Peel and saute the shrimp in a little olive oil with some garlic salt sprinkled over. Do Not Over Cook!! You want to stop cooking when the center is still a little fleshy. Place the shrimp in a bowl and chill.
Before serving stir the soup again and check for seasoning. Serve in soup bowls and garnished with a dollop of sour cream, some chopped cumber, some shrimp and fresh dill.