Chilled Cucumber Soup with Poached Fresh Shrimp

FreshAIG Quick Facts

• Species: Gulf White Shrimp
• Total Time: 25 minutes (plus 1 hour chilling)
• Diet Type: Gluten-Free, Low-Carb

Preparation Method: Gently poaching the shrimp preserves their tender texture, perfectly complementing the crisp, raw freshness of the chilled soup.

Serves: 4 people

Ingredients

• 1 lb fresh medium shrimp, peeled and deveined
• 2 large English cucumbers, chopped
• 1 cup plain Greek yogurt
• 1/4 cup fresh dill, chopped
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste
• 1 tablespoon extra virgin olive oil (for garnish)

Instructions

1. In a blender, combine the chopped cucumbers, Greek yogurt, dill, lemon juice, garlic, salt, and pepper. Blend until smooth. Chill in the refrigerator for at least 1 hour.
2. In a medium pot, bring lightly salted water to a gentle simmer. Add the fresh shrimp and poach for 2 to 3 minutes until they turn vibrant pink and opaque. Immediately transfer the shrimp to an ice bath to stop the cooking process and cool.
3. Divide the chilled cucumber soup evenly into four bowls.
4. Top each bowl with the cold poached shrimp, a drizzle of extra virgin olive oil, and a sprig of fresh dill. Serve immediately.