Dive into a refreshing culinary experience with our Dill Cucumber Soup topped with succulent grilled shrimp! This delightful American dish is perfect for warm days, offering a harmonious blend of cool, creamy flavors and perfectly charred shrimp that will tantalize your taste buds. Imagine sipping on a chilled, zesty cucumber soup while savoring the smoky goodness of grilled shrimp—it's a match made in heaven! Whether you're hosting a summer gathering or simply treating yourself to a gourmet meal at home, this recipe is sure to impress. Ready to elevate your dining experience? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups cucumber, peeled and diced
- 1 cup plain yogurt
- 1/4 cup fresh dill, chopped
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
Instructions
- Prepare the cucumber by peeling and dicing into small, uniform cubes. Ensure the pieces are approximately 1/4 inch in size for consistent texture.
- In a large mixing bowl, combine the diced cucumber, plain yogurt, chopped fresh dill, and lemon juice. Whisk the ingredients together until well blended and smooth.
- Season the cucumber mixture with salt and pepper to taste. Stir thoroughly and refrigerate for 15 minutes to allow flavors to meld and chill the soup.
- Meanwhile, prepare the shrimp by patting them dry with paper towels to remove excess moisture. This helps achieve better grill marks.
- Toss the shrimp with olive oil, garlic powder, and a pinch of salt and pepper, ensuring each shrimp is evenly coated.
- Preheat a grill pan or outdoor grill to medium-high heat. The surface should be hot enough to create nice char marks on the shrimp.
- Grill the shrimp for 2-3 minutes per side, or until they turn pink and develop light grill marks. Be careful not to overcook.
- Remove the chilled cucumber soup from the refrigerator and divide it evenly among four serving bowls.
- Top each bowl of soup with grilled shrimp, arranging them decoratively on the surface.
- Garnish with additional fresh dill sprigs and a light drizzle of olive oil if desired. Serve immediately while shrimp are still warm.
Tips
- Choose Fresh Ingredients: For the best flavor, use fresh cucumbers and dill. The freshness of your ingredients will significantly enhance the taste of your soup.
- Chill for Flavor: Allow the cucumber soup to chill in the refrigerator for at least 15 minutes before serving. This helps the flavors meld together beautifully.
- Grill with Precision: When grilling the shrimp, ensure your grill is preheated to medium-high heat. This will create those beautiful grill marks and prevent the shrimp from becoming rubbery.
- Don’t Overcook the Shrimp: Keep an eye on the shrimp while grilling. They cook quickly—about 2-3 minutes per side—so remove them from the grill as soon as they turn pink.
- Garnish Creatively: Elevate your presentation by garnishing with additional fresh dill sprigs and a drizzle of olive oil. This adds a pop of color and enhances the overall flavor.
- Serving Suggestions: Pair the soup with crusty bread or a light salad for a complete meal that’s both satisfying and refreshing.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 22g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 170mg
