Cold Spicy Cucumber Soup with Poached Shrimp

Name: Cold Spicy Cucumber Soup with Poached Shrimp
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps asian fish sauce; 1 bay leaf; 1 slice celery roughly chopped; 5 seedles cucumbers; 20 jumbos shrimp unpeeled; 2 Tbsps mint leaves thinly sliced or minced; 1 Tbsp sea salt; 237 milliliters white wine

Cold Spicy Cucumber Soup with Poached Shrimp is a gluten free, dairy free, and primal soup. This recipe serves 4. One portion of this dish contains approximately 9g of protein, 1g of fat, and a total of 129 calories. Head to the store and pick up asian fish sauce, bay leaf, mint leaves or, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 2 hours.

Instructions

Mix salt, carrots, celery, white wine, bay leaves, and peppercorns in 1 quart of water in a medium-sized saucepan set over medium-high heat. Bring the liquid to a simmer.

Ingredients you will need

Peppercorns

White Wine

Carrot

Celery

Water

Salt

Equipment you will use

Sauce Pan

Add the shrimp in their shells then let the water come to a boil. Cook for 60 seconds, stirring once or twice.

Ingredients you will need

Pasta Shells

Shrimp

Water

Remove the shrimp immediately and lay out in a single layer to cool to room temperature. Refrigerate until well-chilled, about 1 hour. Peel shrimp just before serving.Make the soup: Wash the cucumbers, but do not peel them.

Ingredients you will need

Cucumber

Shrimp

Soup

Cut off a 6-inch piece from the center of one cucumber.

Ingredients you will need

Cucumber

Cut this piece into tiny 1/8-inch dice; set aside.

Cut the rest of the cucumber into ½-inch chunks.

Ingredients you will need

Cucumber

Place the ½-inch chunks into a food processor along with ½ -cup water, pulse a few times to grate, then run the machine until the cucumber is completely smooth and nearly liquified.Line a large, fine meshed strainer with 2 layers of cheesecloth. Set the lined strainer over a large bowl.

Ingredients you will need

Cucumber

Water

Equipment you will use

Food Processor

Cheesecloth

Sieve

Bowl

Add the cucumber puree, letting the liquid fall into the bowl. then using the back of a wooden spoon press the remaining pulp to extract as much of the liquid as possible. Discard the pulp.

Ingredients you will need

Cucumber

Extract

Equipment you will use

Wooden Spoon

Bowl

Add the minced green Thai bird chilis, Asian fish sauce and limejuice. Chill well. (You can make in advance to this point and refrigerate for up to 2 days.)Taste the soup, adjust seasoning if necessary with a bit more fish sauce or lime juice to taste. Avoid salt.Ladle the cold soup into shallow bowls and serve, garnished with reserved diced cucumber, peeled poached shrimp and mint.

Ingredients you will need

Fish Sauce