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Recipe Summary

Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • *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.