Chilled Cucumber Soup with Salt-Roasted Shrimp

1. 1

   Using a juicer, juice the cucumbers into a large bowl (you should have about 3 cups of juice).

2. 2

   Stir in the cilantro sprigs, garlic, ginger, 3 tablespoons of the lime juice, 2 teaspoons of salt and 1/4 teaspoon of pepper.

3. 3

   Cover and refrigerate overnight.

4. 4

   Spread 1/3 cup of salt in a medium skillet.

5. 5

   Heat the skillet until the salt is hot.

6. 6

   Add the shrimp and cook over moderately high heat, turning once, until pink, about 4 minutes.

7. 7

   Remove the shrimp and let stand until cool enough to handle, about 5 minutes.

8. 8

   Peel the shrimp and remove the intestinal vein.

9. 9

   Cut the shrimp into 1/2-inch pieces and transfer to a medium bowl.

10. 10

    Add the chopped cilantro, avocado and the remaining 1 teaspoon of lime juice.

11. 11

    Strain the cucumber juice through a fine strainer into a large measuring cup.

12. 12

    Spoon the shrimp into shallow bowls and drizzle with the chile oil.

13. 13

    Pour the cucumber soup around the chopped shrimp and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.