Cool As A Cucumber Soup With Shrimp

1. 1

   Peel cucumbers. Cut into 1/2-inch pieces; toss cucumber with salt, and transfer to a colander placed over a bowl. Cover and chill up to 8 hours.

2. 2

   Transfer cucumber to a food processor or blender, discarding all liquid. Puree until smooth, stopping to scrape down sides. Whisk in buttermilk, pepper, and dillweed. Pour mixture into a large bowl. Set aside.

3. 3

   Melt butter in a small skillet over medium heat. Add shallots, and cook 1 minute. Add shrimp, and cook 30 seconds. Add vermouth; bring to a boil, and immediately strain liquid into cucumber mixture. Place shrimp mixture in a bowl; cover and chill shrimp mixture and cucumber mixture.

4. 4

   Stir vinegar into cucumber mixture. Divide shrimp mixture evenly among individual soup bowls. Ladle soup over shrimp, and serve with diced tomato and razor red onions. Garnish, if desired.

5. 5

   *Razor red onions are red onions sliced paper thin and tossed with a pinch of sugar and enough lemon juice to coat. Prepare 1 to 2 hours ahead, and toss occasionally until softened and pink.

* Per serving · 4 servings · Values may vary.