Chilled Cucumber Soup with Salt-Roasted Shrimp
- TOTAL TIME: 30 MIN PLUS OVERNIGHT CHILLING
- SERVINGS: 4
Jim Burke's cucumber soup with lime, garlic and ginger is light, refreshing and restorative; his kitchen staff jokes that it's like a mini spa treatment. For extra substance, Burke adds salt-roasted shrimp, avocado and a hit of spicy chile oil.
- 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.
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.