*Barefoot Contessa Style*
Ina Garten's Chilled Cucumber Soup topped off with roasted shrimp. An easy yet impressive summer soup that is guaranteed to impress.
- Scallions - Garlic - Red onion - Avocado - Salt & pepper - Greek yogurt - Lemon juice - Cucumber - Fresh dill
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.
Stop the machine a few times during the process to scrape the sides. It should have a "chunky" soup consistency. Taste for seasoning and add in, if necessary.
Transfer to a large bowl and cover it with plastic wrap. Place in the fridge and let it rest for at least an hour. If you want, you can also do this a day in advance.
Meanwhile, cook the shrimp. Place shrimp onto a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 5-7 minutes, making sure to turn once during cooking.
When ready to serve, pour into glasses, top each glass with a shrimp and garnish it with a slice of cucumber and fresh dill.
If you have the grill on, you can grill shrimp on skewers instead of cooking it in the oven. This Grilled Shrimp Skewers recipe is my go-to. Give it a try, it is really good!