Chilled Cucumber Soup with Salt-Roasted Shrimp
- Contributed by Jim Burke
- ACTIVE:
- TOTAL TIME: 30 MIN PLUS OVERNIGHT CHILLING
-
SERVINGS:
4
Our Pairing Suggestion
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.
Recipe: Chilled Cucumber Soup with Salt-Roasted Shrimp
- HEALTHY
Ingredients
- 2 large English cucumbers (2 pounds total), halved lengthwise
- 3 cilantro sprigs, plus 2 teaspoons finely chopped cilantro
- 2 garlic cloves, crushed
- One 1-inch piece of fresh ginger, coarsely chopped
- 3 tablespoons plus 1 teaspoon fresh lime juice
- Kosher salt and freshly ground pepper
- 1/4 pound large shrimp
- 1 Hass avocado, cut into thin slices
- 1 teaspoon hot chile oil
- 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.
- 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.
- 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.
- From Best New Chefs & Their Easiest Recipes
- Published July 2008





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