Using the same broth to cook the shrimp and make the soup infuses this elegant soup with a bold shrimp flavor.
Chilled Cucumber Soup with Shrimp and Dill
Prep time: 20 minutes plus 15 minutes chill time. Cook time: 30 minutes. Makes 8 servings.
4 cups chicken or vegetable broth
3/4 pound medium shrimp, peeled and deveined
2 Tbsp butter
1 cup chopped yellow onion
3/4 cup diced celery
6 medium cucumbers, peeled, seeded, and chopped
2 tsp salt, divided use
1/2 tsp freshly ground white pepper, divided use
1-1/2 tsp cornstarch dissolved in 2 tsp water
1-1/2 cups sour cream
1/2 cup heavy cream
1/2 cup fresh chopped dill
2 Tbsp lemon juice
1/2 tsp Tabasco sauce
1/2 cup small diced cucumber for garnish
Dill sprigs for garnish
Heat the broth in a large stockpot until simmering. Add the shrimp and cook for 2–3 minutes, or just until they turn opaque. Remove the shrimp from the broth, cut in half lengthwise, refrigerate, and reserve for garnish. Reserve the broth.
Heat the butter in a soup pot over medium heat. Add the onions and celery and sauté, stirring frequently, until the onions are translucent, 5–7 minutes. Add the reserved broth and the cucumbers.
Add 1 tsp salt and 1/4-tsp pepper. Bring to boil and then reduce the heat so that soup simmers gently. Simmer until the cucumbers are tender, about 10 minutes.
Remove the soup pot from the heat and let it cool slightly. Place half of the soup into the Vitamix container and secure lid. Select Low speed. Turn machine on and then switch to High speed. Blend for 1 minute or until smooth. Pour mixture into a soup pot and repeat with remaining soup.
Return the soup to medium heat and bring to a simmer. Stir in the dissolved cornstarch and simmer, stirring constantly, until thickened, about 2 minutes. Chill the soup at least 4 and up to 24 hours.
Combine the sour cream, heavy cream, dill, lemon juice, and Tabasco sauce in a small bowl and stir until evenly blended. Whisk the sour cream mixture into the chilled soup. Taste and adjust the seasoning with the remaining salt and pepper. Add additional lemon juice or Tabasco sauce if desired.
Serve the soup in chilled cups garnished with the reserved shrimp and diced cucumbers. Top with a dill sprig.
Recipe provided by the Culinary Institute of America.
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