Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Anna Williams

How to Make It

Step 1    

Using a juicer, juice the cucumbers into a large bowl (you should have about 3 cups of juice). Stir in the cilantro sprigs, garlic, ginger, 3 tablespoons of the lime juice, 2 teaspoons of salt and 1/4 teaspoon of pepper. Cover and refrigerate overnight.

Step 2    

Spread 1/3 cup of salt in a medium skillet. Heat the skillet until the salt is hot. Add the shrimp and cook over moderately high heat, turning once, until pink, about 4 minutes. Remove the shrimp and let stand until cool enough to handle, about 5 minutes. Peel the shrimp and remove the intestinal vein. Cut the shrimp into 1/2-inch pieces and transfer to a medium bowl. Add the chopped cilantro, avocado and the remaining 1 teaspoon of lime juice.

Step 3    

Strain the cucumber juice through a fine strainer into a large measuring cup. Spoon the shrimp into shallow bowls and drizzle with the chile oil. Pour the cucumber soup around the chopped shrimp and serve.

Suggested Pairing

Dry wines made from Muscat (more often used for sweet wines) have a delicate texture and the scent of tangerine blossoms, which amplifies the fresh flavors of this soup. Dry Muscats can be found in various European wine regions, including Spain.

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