This recipe is based on the original recipe of Ina Garten’s cucumber soup from Food Network. While I love her method of roasting shrimp in the oven, you can also “turn the volume up” by soaking them in my shrimp marinade. And if you’re up for it, why not make it with my grilled shrimp?
Why Should You Try This Recipe?
This chilled cucumber soup with shrimp couldn’t be easier. I know you will love it because:
- Everything is thrown in the food processor: All you do is put everything in a food processor, process for a couple of minutes, and you’re done. And you can do this while shrimp is roasting in the oven.
- Perfect make ahead: Since the cucumber soup needs time to chill, it’s a great recipe to have ready and waiting in your fridge, which makes it ideal for entertaining.
- Healthy, satisfying, and visually impressive: Cold soup never tasted so good with the right mix of light, creamy and savory ingredients. Not to mention, it is a show stopper with all the gorgeous green and orange hues.
This Chilled Cucumber Avocado Soup requires two sets of basic ingredients.
The first set is the soup part. To make the cold cucumber and avocado soup, gather together whole milk Greek yogurt, avocado, half-and-half, English cucumber, red onion, garlic cloves, scallions, fresh lemon juice, kosher salt, and black pepper. You will also need fresh dill and crushed red pepper (optional)
The second set is for the roasted shrimp, and for that, you will need large shrimp, olive oil, salt, and pepper.
How to Make
Avocado yogurt soup requires nothing more than a quick whiz in your food processor and then some chilling time. Here’s how to do it:
- Puree: In the bowl of a food processor with the steel blade attachment, add yogurt, avocado, half and half, cucumber, red onion, garlic, scallions, lemon juice, salt, and black pepper. Process until cucumbers have broken down and are coarsely pureed. Taste for seasoning and adjust if necessary.
- Chill: Pour the cucumber soup into a large mixing bowl. Cover with plastic wrap and chill in the fridge for at least 1 hour.
- Cook shrimp: Preheat the oven to 400 degrees F. Place shrimp onto a parchment-lined baking sheet, spreading out into one even layer. Drizzle with olive oil and season with salt and pepper. Cook for 5-7 minutes, flipping once about halfway through.
- Serve: When ready to serve, ladle the chilled soup into small bowls or glasses. Garnish with shrimp, dill, thin slices of lemon – and crushed red pepper and flaky sea salt, if desired.
How to Serve
Ina Garten-inspired cucumber soup can be served in many different fashions. You could try:
- Appetizer: Serve it as a cooling first course to weeknight dinner or dinner parties, especially during those hot summer days. Perhaps, serve it with a drizzle of my tangy Yogurt Dill Lemon Sauce for an extra layer of flavor.
- Soup & Salad: Make it a meal with one of my summer salads for a healthy lunch or dinner.
- Side Dish: Serve it as a side dish with other seafood/shrimp dishes like Orzo Shrimp Salad, Chickpea Tuna Salad, Barefoot Contessa’s Roasted Shrimp Salad, or even Grilled Mahi Mahi for a seafood feast that will impress
How to Store
Chilled cucumber soup will keep for up to 2 days in an airtight container in the fridge. After the 2-day mark, the cucumber begins to release too much water and breaks down.
Be sure to give it a whisk before serving the next day.
Other Soup Recipes You Might Also Like:
If you try this Barefoot Contessa Style Cold Cucumber Soup recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
This recipe is adapted (with minor ingredient changes) from Ina Garten’s “Chilled Cucumber Soup with Shrimp” recipe in her book Barefoot Contessa Back to Basics.
Cold Cucumber Soup Recipe by Barefoot Contessa
For the Cold Cucumber Soup:
- 2 cups whole milk Greek yogurt
- 1 ripe avocado halved and cut into cubes
- 1/2 cup half and half
- 1 English cucumber unpeeled (or half-peeled), cut into 1-inch cubes
- 1/4 cup red onion chopped
- 3 cloves of garlic minced
- 4 scallions both white and green parts, chopped
- 1/3 cup freshly squeezed lemon juice approximately from 2 lemons
- 2 teaspoons kosher salt*
- 1/2 teaspoon black pepper
For The Shrimp Topping:
- 1/2 pound large shrimp 16/21, deveined and peeled – pat dry with paper towels
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh dill for garnish
- Pinch of crushed red pepper optional
- Coarse salt to finish it off
- Puree: Place yogurt, avocado, half and half, cucumber, red onion, garlic, scallions, lemon juice, salt and black pepper in the bowl of a food processor. Process until cucumbers are coarsely pureed. Taste for seasoning and add more, if necessary.
- Chill: Transfer to a large bowl, cover with plastic wrap, and allow it to marinate for at least one hour* in the fridge.
- Cook shrimp: Preheat the oven to 400 degrees F. Place shrimp onto a baking sheet in one even layer. Drizzle with olive oil and season with salt and pepper. Roast for 5-7 minutes, making sure to turn once during cooking.
- Serve: When ready to serve, ladle the chilled soup into bowls. Top off with a few pieces of shrimp, fresh dill, lemon slices, and crushed red pepper, if using. Finish it off with a pinch of coarse sea salt & serve!
- This recipe serves 6 appetizer portions and 4 main dish portions.
- Taste before serving: The salt amount used might look like a lot but it is not a typo. This cucumber soup needs a lot of seasoning. If you want to use less, you can start with 1 teaspoon and decide whether you want to add more after giving it a taste.
- Make it ahead: You can make the soup portion of this recipe a day ahead. However, I would recommend roasting the shrimp right before serving. And be sure to whisk to soup well before garnishing and serving.
- Puree until your desired consistency is reached. If you prefer a smoother texture, puree longer and vice versa.
- Not a fan of dill? You can use other fresh herbs like fresh Italian parsley or mint. Or, for a milder dill flavor, feel free to use dried dill.