From the Stone House Restaurant in St. John's, one of Canada's finest restaurants, comes a rich, creamy summer soup made with shrimp.
- Portion size 6 servings
- 1 English cucumber about 12 inches/30 cm long
- 2 1/4 cups plain Yogurt
- 2 cups chicken stock
- 1 cup light cream
- 2/3 cups tomato juice
- 1/2 lb cooked shelled small shrimp
- 1 garlic clove minced
- 6 shrimp
- 6 dill
Peel cucumber; grate coarsely. Place in colander set in sink to drain, pressing occasionally.
In large bowl, stir together yogurt, stock, cream and tomato juice. Stir in 1/2 lb (250 g) shrimp and garlic. Spread cucumber in thin layer on double thickness of paper towels. Pat dry with towels; stir cucumber into soup. Season to taste with salt and pepper. Cover and chill for up to 1 day.
Before serving, taste and adjust seasoning. Garnish with 6 shrimp and dill.