Cold Cucumber Soup Recipe by Barefoot Contessa

Ingredients

• 2 cups whole milk Greek yogurt
• 1 ripe avocado (halved and cut into cubes)
• 1/2 cup half and half
• 1 English cucumber (unpeeled* (or half-peeled), cut into 1-inch cubes)
• 1/4 cup red onion (chopped)
• 3 cloves of garlic (minced)
• 4 scallions (both white and green parts, chopped)
• 1/3 cup freshly squeezed lemon juice (approximately from 2 lemons)
• 2 teaspoons kosher salt*
• 1/2 teaspoon black pepper
• 1/2 pound large shrimp (16/21, deveined and peeled – pat dry with paper towels)
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh dill (for garnish)
• Pinch of crushed red pepper (optional)
• Coarse salt (to finish it off)

Instructions

1. 1

   Puree: Place yogurt, avocado, half and half, cucumber, red onion, garlic, scallions, lemon juice, salt and black pepper in the bowl of a food processor. Process until cucumbers are coarsely pureed. Taste for seasoning and add more, if necessary.

2. 2

   Chill: Transfer to a large bowl, cover with plastic wrap, and allow it to marinate for at least one hour* in the fridge.

3. 3

   Cook shrimp: Preheat the oven to 400 degrees F. Place shrimp onto a baking sheet in one even layer. Drizzle with olive oil and season with salt and pepper. Roast for 5-7 minutes, making sure to turn once during cooking.

4. 4

   Serve: When ready to serve, ladle the chilled soup into bowls. Top off with a few pieces of shrimp, fresh dill, lemon slices, and crushed red pepper, if using. Finish it off with a pinch of coarse sea salt & serve!