Summer is one of the best season for raw cuisine, and, although the following recipe does contain a cooked part, you can always choose to eliminate it, enjoying only the no cook cucumber soup, served chilled, in a bowl, or in a cup, as you please.
A low calorie and high water content food, cucumbers are an excellent source of vitamin B, especially when consumed raw. In fact, they are rarely boiled or baked, although these two techniques are not excluded. Usually found in salads, cucumbers are more versatile than you think. Health smoothies, gazpachos, tonics, and many other dishes can be prepared with this humble vegetable, which ranks among the most cultivated in the world. Oh, and who can forget the pickle, such a beloved addition to sandwiches of all kinds?
For the following recipe, consider the cucumber as the main star of the dish. This “soup” is perfect in the summer, and because it is fresh and light, it will surprise with its smooth consistency, and beautiful mint and fennel flavors. With a spicy shrimp dish by its side, the cucumber soup turns into a true gourmet treat. It’s a perfect marriage of flavors and textures, fit for a luxury restaurant.
- 1 large cucumber, washed and cubed
- 5-6 fresh mint leaves, chopped coarsely
- 1 small bunch fennel fronds
- 1 cup kefir (or yogurt)
- 250 grams shrimp
- 2 garlic cloves, finely diced
- sea salt and pepper to taste
- pinch of chili flakes
- 2 tbs olive oil
- Place cucumber, mint and fennel into a food processor. Pour over kefir, season with salt and pepper, then puree till foamy and very smooth. Set in the refrigerator to cool off.
- In a bowl, mix well olive oil, garlic, and chili flakes. Add shrimp and season with coarse salt and ground pepper.
Heat a large nonstick skillet over medium-high heat, then add the shrimp and cook for 3 minutes, tossing repeatedly, to ensure even cooking.
- Plate the shrimp as a side for the soup - see image for reference.