Cooking Instructions
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Step 1
Halve and cut
Avocado (1)
into cubes. Chop the
Red Onions (80 g)
. Press
Garlic (3 cloves)
through a garlic press. Slice the
Scallions (4)
, both white and green part. Chop the
Fresh Dill (2 sprigs)
.
Step 2
Wash and cube the
Cucumber (1)
. Leave unpeeled or just half peeled.
Step 3
Squeeze the
Lemons (2)
to get about 1/3 cup of lemon juice.
Step 4
Devein and peel the
Jumbo Shrimp (225 g)
Pat dry with paper towels and set aside.
Step 5
In a food processor, add
Fat-Free Yogurt (500 g)
,
Half and Half (120 mL)
, lemons juice, chopped cucumber, red onion, scallions, cubed cucumber, pressed garlic cloves,
Coarse Salt (10 g)
and
Ground Black Pepper (1 g)
.
Step 6
Process until cucumber are coarsely pureed. Taste for seasoning and add if necessary.
Step 7
Transfer to a large bowl, cover it with stretch film, and marinate for at least an hour in the fridge.
Step 8
Preheat oven to 400 degrees F (200 degrees C).
Step 9
Place shrimp onto a baking sheet in one layer. Drizzle it with olive oil and sprinkle it with salt and pepper. Roast for 5 to 7 minutes, making sure to turn once during cooking.
Step 10
Cut shrimp diagonally into halves.
Step 11
When ready to serve, ladle the chilled soup into bowls. Top it of with a couple of shrimp, fresh dill, sliced lemons,
Crushed Red Pepper Flakes (1 pinch)
and sprinkle it with coarse sea salt.
