Chilled Cucumber & Mint Soup Shooters with Lemon-Poached Shrimp and Dill Oil
A vibrant and refreshing chilled soup, perfect for a summer day. Crisp cucumber and fresh mint are blended into a silky broth, served in shot glasses with tender lemon-poached shrimp and a drizzle of aromatic dill oil.
Ingredients
- Cucumber125 g
- Greek Yogurt25 g
- Lemon10 ml
- Olive Oil5 ml
- Salt0.5 g
- Black Pepper0.5 g
- Fresh Mint5 g
- Vegetable Broth75 ml
- Shrimp75 g
- Fresh Dill3 g
Instructions
- 1Step 1
Peel and roughly chop the cucumbers. Reserve a few thin slices for garnish. Roughly chop the fresh mint. In a high-speed blender, combine chopped cucumber, fresh mint, vegetable broth, Greek yogurt, and half of the lemon juice. Blend until completely smooth. Taste and adjust seasoning with salt and pepper. Chill in the refrigerator.
- 2Step 2
Bring a small pot of lightly salted water to a gentle simmer. Add the shrimp and poach for 2-3 minutes until pink and cooked through. Immediately transfer to an ice bath to stop cooking. Drain and pat dry. Toss with a squeeze of fresh lemon juice.
- 3Step 3
In a small bowl, combine finely chopped fresh dill with olive oil. Whisk until well combined to create the dill oil.
- 4Step 4
Pour the chilled cucumber-mint soup into shot glasses or small serving cups. Garnish each with a few pieces of lemon-poached shrimp, a reserved cucumber slice, and a few drops of dill oil. Serve immediately.
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