Cool As A Cucumber Soup With Buttermilk, Dill, And Vermouth Shrimp
Serves: 2
Jolie Turcotte
1 January 1970
Based on User reviews:
53
Spice
39
Sweetness
49
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1360 g
Cucumber (european)1
Salt3 tbsps
Unsalted Butter1 cup
Shallot (minced fine)1 cup
Vermouth (dry)Directions:
1
Peel the cucumbers
2
Using a small spoon, or a melon baller, scrape the seeds out
3
Cut into 1/2-inch pieces; toss the cucumbers with the salt and transfer to a colander set over a bowl
4
Refrigerate for 2 to 3 hours or overnight
5
Transfer the cucumbers to a blender or food processor, discarding all exuded juices
6
Puree until smooth; pass through a food mill if desired
7
Whisk in the buttermilk and dill; set aside
8
Melt the butter in a saute pan over medium heat
9
When the butter foams, add the shallots and cook 30 seconds
10
Add the shrimp and stir over medium heat, 10 to 15 seconds
11
Add the vermouth, bring to a boil, and immediately strain into the reserved cucumber soup
12
Spread the shrimp and shallot mixture on a plate to cool, then refrigerate
13
Chill the soup
14
To serve: Adjust the consistency of the soup with more buttermilk if necessary
15
Season with vinegar, salt (add sparingly; it probably won't need much), and pepper to taste
16
Divide the shrimp between the chilled soup plates
17
Ladle the soup over the shrimp and garnish with red onion, chopped tomatoes, and bits of dill strewn about