Chilled Cucumber-Avocado Soup with Spicy Glazed Shrimp
"Douglas Keane is such a fan of chilled soups that he puts at least one on his menu every season including winter. The combination of cucumber and red wine vinegar in this recipe reminds him of the wonderful Greek salads he had growing up outside of Detroit, Michigan, home to a huge Greek community. More Cold Soups..."
INGREDIENTS
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1 large European cucumber, seeded and coarsely chopped
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2 Hass avocados—pitted, peeled and quartered
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1 1/2 cups buttermilk
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2 tablespoons red wine vinegar
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1 teaspoon sugar
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1 1/2 tablespoons fresh lime juice
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Kosher salt
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3 tablespoons extra-virgin olive oil
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3/4 pound large shrimp, shelled and deveined, shells reserved
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3 garlic cloves, thinly sliced
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1 shallot, thinly sliced
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1 small carrot, thinly sliced crosswise
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1 teaspoon black peppercorns
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1 teaspoon coriander seeds
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1 teaspoon crushed red pepper
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1/2 teaspoon cumin seeds
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1 teaspoon tomato paste
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2 cups water
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1 tablespoon honey
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Freshly ground pepper
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1 tablespoon unsalted butter
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6 mint leaves, chopped
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