Cucumber soup with shrimps
4 servings
45 minutes
The recipe is taken from the book "Seafood. Very simple.
1
Peel the cucumber, cut it in half lengthwise, scoop out the seeds with a teaspoon, and dice the flesh into small cubes.
- Cucumbers: 1 piece
2
Pour boiling water over the tomatoes, peel them, cut in half, remove seeds and stems, and chop coarsely.
- Tomatoes: 4 pieces
3
Cut the bacon into thin strips.
- Lard (back fat): 50 g
4
Chop the onion and garlic finely.
- Onion: 1 head
- Garlic: 2 cloves
5
Strain the juice from the shrimp.
- Shrimp: 100 g
6
Melt the butter in a small saucepan.
- Butter: 2 tablespoons
7
Fry the lard, onion, and garlic in it for 3 minutes.
- Lard (back fat): 50 g
- Onion: 1 head
- Garlic: 2 cloves
8
Add cucumber and tomatoes, simmer for another 2 minutes.
- Cucumbers: 1 piece
- Tomatoes: 4 pieces
9
Pour in vegetable broth and 250 ml of water, add salt, pepper, lemon juice, and cook for another 5 minutes.
- Vegetable broth: 400 ml
- Lemon juice: 2 tablespoons
- Ground white pepper: to taste
- Salt: to taste
10
Add dill and shrimp to the soup, leave on the stove for another 5 minutes.
- Dill: 2 tablespoons
- Shrimp: 100 g
11
Add croutons to the soup and serve at the table.
- Fried bread (grenki): 10 g