Chilled Cucumber-Avocado Soup with Spicy Glazed Shrimp
Douglas Keane is such a fan of chilled soups that he puts at least one on his menu every season including winter. The combination of cucumber and red wine vinegar in this recipe reminds him of the wonderful Greek salads he had growing up outside of Detroit, Michigan, home to a huge Greek community. More Cold Soups
The cucumber soup and shrimp sauce can be refrigerated overnight separately. Reheat the shrimp sauce gently before using.
If you are short on time, the cucumber-avocado soup is delicious on its own. Just follow the recipe through step 1, then serve with a drizzle of olive oil and chopped mint.
This luscious soup needs a full-bodied white, but one that has good acidity, too. Sonoma's cool morning fogs help Chardonnay keep its edge.