Recipe: Cold Cucumber Shrimp Soup

COLD CUCUMBER SHRIMP SOUP

2 large cucumbers, peeled, seeded and diced
Salt
3 cups unflavored yogurt
1 cup cream
1 cup chicken broth
1 cup tomato juice
2 cloves garlic, crushed
1/2 pound shrimp, cooked, peeled and diced
1/4 cup flat-leaf parsley, minced (for garnish)

After dicing cucumber, place on paper towel. Sprinkle with salt and let stand for 30 minutes.

Rinse and drain cucumber. Chop finely. Mix all ingredients with cucumber in large bowl. Refrigerate at least 2 hours, preferably more.

Garnish with parsley when serving.

Serves: 6 to 8

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