Halve and cut
into cubes. Chop the
Red Onions (1/2 cup)
Garlic (3 cloves)
through a garlic press. Slice the
, both white and green part. Chop the
Fresh Dill (2 sprigs)
Wash and cube the
. Leave unpeeled or just half peeled.
to get about 1/3 cup of lemon juice.
Devein and peel the
Jumbo Shrimp (8 oz)
Pat dry with paper towels and set aside.
In a food processor, add
Fat-Free Yogurt (2 cups)
Half and Half (1/2 cup)
, lemons juice, chopped cucumber, red onion, scallions, cubed cucumber, pressed garlic cloves,
Coarse Salt (1/2 Tbsp)
Ground Black Pepper (1/2 tsp)
Process until cucumber are coarsely pureed. Taste for seasoning and add if necessary.
Transfer to a large bowl, cover it with stretch film, and marinate for at least an hour in the fridge.
Preheat oven to 400 degrees F (200 degrees C).
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.
Cut shrimp diagonally into halves.
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.