Cucumber Soup with Grilled Herbed Shrimp and Tega Hill Farm Microgreens
Recipe from Charlotte Culinary Expert, Heidi Billotto
For the soup:
1 Lb. local cucumbers
1 Tbsp. sherry vinegar
1 Tbsp. Pink Himalayan Sea Salt
2 cups plain yogurt
1 cup buttermilk or whole milk
2 Tbsp. fresh minced mint or dill
Tega Hill Farm Microgreens
For the shrimp:
2-3 large shrimp per serving – peeled with tails on
1 stick butter
Your favorite combinations of fresh seasonal herbs – about ½ cup in all
1 Tbsp, anchovy paste
1 Tbsp. tomato paste
Fresh cracked pepper to taste
For the soup: Peel half of the whole cucumbers; leave the skin on the rest. Halve all of the cucumbers lengthwise; scoop out and discard the seeds. Coarsely chop the cucumbers. In a bowl, toss the cucumbers with the vinegar and salt and let stand for 30 minutes.
Using a slotted spoon, transfer the cucumbers to a blender or food processor, reserving the liquid. Add 2 tablespoons of the cucumber liquid and the yogurt, buttermilk and minced mint or dill to the cucumbers and blend until smooth.
Add 1 to 2 tablespoons of the reserved cucumber liquid to thin the soup if needed. Refrigerate until cold, about 1 hour or up to 1 day. Ladle the soup into bowls, garnish with grilled shrimp and serve.
For the shrimp;
Make herb butter by first mincing herbs very fine in a food processor. Add softened butter, anchovy and tomato paste and fresh cracked pepper blend to combine. Refrigerate or freeze in a log shape as shown in class.
Season shrimp with salt and pepper. Grill – 1 to 2 minutes on each side. Top hot skewers with softened herb butter and place on top of or serve alongside the cucumber soup.
Pour soup on a shot glass, Top soup with Tega Hill farms Microgreens, Hook shrimp on the side of the glass and serve with a straw!