Recipe

Chilled Cucumber-avocado Soup With Spicy Glazed Shrimp Recipe

Add Step-by-Step Photos	Dond / All my dishes 2 years, 3 months ago I love to make soup, and I've been doing this one for years. I think it originally came from a magazine, but I can't remember which one. It's easy to do, and the combination of flavors and textures is irresistible. Plus, if you're going to serve it t... More Prep:30m Cook:60m Servings:8	Dond
	easy cold

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Ingredients

1 large cucumber, seeded and coarsely chopped

2 avocados — pitted, peeled, and quartered

1½ cups buttermilk

2 tablespoons red wine vinegar

1 teaspoon sugar

1½ tablespoons fresh lime juice

Kosher salt

3 tablespoons extra-virgin olive oil

¾ pound large shrimp, shelled and deveined (keep the shells)

3 garlic cloves, thinly sliced

1 shallot, thinly sliced

1 small carrot, thinly sliced

1 teaspoon black peppercorns

1 teaspoon coriander seeds

1 teaspoon crushed red pepper

½ teaspoon cumin seeds

1 teaspoon tomato paste

2 cups water

1 tablespoon honey

Freshly ground pepper

1 tablespoon unsalted butter

6 mint leaves, chopped

Directions

In a blender, combine the cucumber, avocados, buttermilk, vinegar, sugar, ½ tablespoon of the lime juice, and a pinch of salt. Blend until smooth. Strain the soup through a fine sieve and refrigerate until chilled, about 40 minutes.

In a large saucepan, heat 2 tablespoons of the olive oil.

Add the shrimp shells, garlic, shallot, and carrot and cook over moderate heat, stirring until the shells are lightly browned, and the vegetables are softened, about 8 minutes.

Add the peppercorns, coriander seeds, crushed red pepper, and cumin seeds and cook, stirring, for 1 minute.

Add the tomato paste and cook, stirring, for 1 minute.

Add the water, honey, and remaining 1 tablespoon of lime juice and bring to a boil. Simmer over moderate heat until reduced to ½ cup, about 15 minutes. Strain the shrimp sauce into a bowl.

In a medium skillet, heat the remaining 1 tablespoon of olive oil until shimmering.

Add the shrimp, season with salt and pepper and cook over high heat for 1 minute.

Turn the shrimp, add the shrimp sauce and simmer just until the shrimp are cooked through, about 2 minutes. Don’t overcook the shrimp, or they’ll come out chewy. Swirl in the butter.

Place the shrimp in soup bowls, spoon the cucumber soup all around and drizzle the shrimp sauce on top. Sprinkle with the mint and serve right away.

You can make the soup and the shrimp sauce ahead of time and refrigerate them separately overnight. Then reheat the sauce gently before using.

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Comments

shirleyoma 2 years, 3 months ago said:
Oh WOW, this sounds like what I would really love! I'd love to serve this soon... Bookmarked thank you for the recipe!

krumkake 2 years, 3 months ago said:
Cucumber soup is one of my favorites, but so rare to find on a restaurant menu - thanks for sharing your recipe so I can try this at home...the flavors sounds wonderful together!

snufflebunny15 2 years ago said:
Aha! I just got 15 avocados from my Aunt. We had to rescue them before the squirrels got to them. I came here to get avocado recipes and this one sounds absolutely FAB. Must try and make for my mom.

mystic_river1 1 year, 11 months ago said:
Splendiferous!!!!!!!!!