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Chilled Shrimp and Cucumber Soup

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Makes: 4 servings adjust
Cool beautiful soup. Requires hardly any cooking and is easy to prepare. The perfect summer soup. Fresh herbs like mint can be subsituted for the dill.



  • 2 pounds Cucumber, Peeled and coursely chopped
  • 1 tablespoon Sugar
  • 14 cup Red Wine Vinegar
  • 1 teaspoon Salt

Step 1

Toss Cucumbers with vinegar, sugar, and salt and let stand for 30 minutes


  • 1 pound Garlic & Herb Cheese, Shrimp, small, peeled, deveined
  • 2 tablespoons Butter

Step 2

rinse the shrimp VERY WELL. Pat them dry. Melt the butter in a small skillet. Add shrimp, raise heat, and toss until they turn pink- 2-3 minutes. Remove them with a slotted spoon. (Skiip this step if you provisioned cooked shrimp)


  • 14 cup Vermouth, dry, white

Step 3

Add Vermouth to the skillet with the shrimp butter liquid. Boil until it is reduced to a few spoonfuls. Pour over the shrimp and season to taste with salt and pepper.


  • 1 12 cups Buttermilk, chilled
  • 1 pinch Pepper, to taste, plus salt
  • 34 cup Fresh Dill, chopped (or mint) Extra for garnish

Step 4

Drain the cucumbers. Transfer them to a food processor. Process briefly. Add buttermilk SLOWLY and continue to process until smooth. Add fresh dill and process briefy (1 second).

Step 5

Pour cucumber soup base into a bowl. Add the shrimp and thier liquid. Refrigerate, covered, until very cold. Garnigh with fresh herbs and serve in chilled bowls.
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