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1
Peel the cucumbers.
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2
Using a small spoon, or a melon baller, scrape the seeds out.
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3
Cut into 1/2-inch pieces; toss the cucumbers with the salt and transfer to a colander set over a bowl.
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4
Refrigerate for 2 to 3 hours or overnight.
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5
Transfer the cucumbers to a blender or food processor, discarding all exuded juices.
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6
Puree until smooth; pass through a food mill if desired.
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7
Whisk in the buttermilk and dill; set aside.
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8
Melt the butter in a saute pan over medium heat.
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9
When the butter foams, add the shallots and cook 30 seconds.
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10
Add the shrimp and stir over medium heat, 10 to 15 seconds.
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11
Add the vermouth, bring to a boil, and immediately strain into the reserved cucumber soup.
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12
Spread the shrimp and shallot mixture on a plate to cool, then refrigerate.
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13
Chill the soup.
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14
To serve: adjust the consistency of the soup with more buttermilk if necessary.
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15
Season with vinegar, salt (add sparingly; it probably won't need much), and pepper to taste.
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16
Divide the shrimp between the chilled soup plates.
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17
Ladle the soup over the shrimp and garnish with red onion, chopped tomatoes, and bits of dill strewn about.
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18
Note: Razor red onions are red onions sliced paper-thin and then tossed with a pinch of sugar and enough lemon juice to coat them.
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19
Prepare 1 to 2 hours ahead and toss occasionally, until softened and pink.
