Cool Down in Hot Temps With a No-Cook Soup

It is getting so hot here that all I want to prepare are no-cook dishes. I always look forward to whipping up an effortless cold no-cook soup in the dog days of summer and what follows is one of my all-time favorite recipes for summer heat.

This dish is a nod to Scandinavia, thanks to the dill and shrimp. This Seriously Simple warm-weather soup only requires a food processor or a blender.

Avocado and cucumber are not only a happy combination in soups but also in salads — perfect for summer dishes. Dill weed has stems and fronds (the flowery sprigs). Use the fronds for this recipe. This refreshing uncooked puree of cucumber and avocado, accented by dilled shrimp, is flexible to serve for a dinner party or a picnic.

If you plan on serving this at a picnic, here is a neat trick to keep the soup cold: Pour ice water into a thermos and let sit for five minutes. Pour out ice water and carefully pour in the soup. It will keep cool for at least three hours.

If you want to lighten up the soup you can use non-fat yogurt instead of sour cream. Adjust the seasonings of the soup once it has been chilled. Chilled soups usually need more seasoning, since the chilling process reduces the flavor. You may also want to add extra dill fronds to perk up the flavor. You can always add some extra stock or sour cream to recreate the proper flavor and thickness as well. I like to serve chilled rose wine to accompany this soup.

Dilled Cucumber Avocado Soup with Shrimp Garnish

Serves 4 to 6

Note: I like to garnish a soup with at least one of the ingredients in the soup; in this case, it’s the dill.

Ingredients:

• 1 large ripe avocado, peeled and cut into 2-inch pieces.
• 1 large European cucumber, unpeeled and cut into 2-inch pieces
• 1 1/2 cups chicken or vegetable stock
• 1/4 cup finely sliced green onions
• 3 tablespoons fresh lemon juice
• 1/2 cup sour cream
• 1/2 cup fresh dill fronds
• Salt and freshly ground black pepper to taste

To garnish:

• 4 cooked shrimp, chopped
• 1 tablespoon fresh dill fronds

Directions:

1. In a food processor fitted with the metal blade combine the avocado and cucumber and process until smooth. Add the chicken stock, green onions, lemon juice, sour cream and dill weed and blend until smooth. Season to taste with salt and pepper. Chill for at least 2 hours.
2. Combine the shrimp with dill fronds in a small bowl. Serve the soup in small cups with a dollop of chopped shrimp and dill on top.

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.

©2024 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.

Enjoy more delicious recipes while staying cool:

Curried Summer Fruit Chicken Salad Recipe

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