Chilled Cucumber Soup with Shrimp and Dill {Cookbook Club}
I finally let myself have a bit of a life this weekend, which was a nice change of pace. I’m still struggling to find the grad school balance between reading everything, reading only what I need to read to get a good grade, and reading enough to get a good grade and benefit from the class. Having had nearly unlimited time for my first course I was leaning toward reading everything, but now that I have 50 less hours in my week, I’m finding myself having to reassess. Regardless, I gave myself Saturday completely off for National Corndog Day!
Although I did do this bit of nutrition homework: in completing the triple double, one consumes 5,118 calories, 179g of fat (42g saturated fat), and 9,589mg of sodium. Wowser!
After putting a good six hours of reading in on Sunday, I decided I wasn’t going to miss Cookbook club. Luckily, the book I had this month, Barefoot Contessa Back to Basics, has ridiculously simple recipes and this chilled cucumber soup with shrimp and dill took no longer than 20 minutes to throw together (which was really only fair, after the wretched torte I made for last month’s bookclub!) Although not riveting, this simple soup was light and refreshing and would be a nice option for the first course of a summer dinner party. We enjoyed four soups (two hot, two cold) with lovely homemade bread, fresh croissants and lots of laughter.
Chilled Cucumber Soup with Shrimp and Dill
Adapted from Barefoot Contessa Back to Basics
Ingredients:
- 20 oz plain Greek yogurt (I used fat free)
- 1 cup half-and-half
- 2 large cucumbers, chop but don’t peel
- 1/2 cup chopped red onion
- 2-3 tsp sea salt (to taste)
- 1 1/2 tsp cumin
- 1 1/2 tsp freshly ground black pepper
- 3 Tbsp chopped fresh dill
- 1/2 cup freshly squeezed lemon
- 1/2 pound cooked large shrimp, peeled
- Lemon and dill, to garnish
How-to: Combine all ingredients though lemon in a food processor and pulse until cucumbers are coarsely pureed. Cover and chill for up to two hours. Just before serving, garnish with shrimp, dill and thinly sliced lemon.
Serves 6
