Cold Creamy Cucumber Soup with Shrimp

Well it only took me about 2 weeks to post this recipe.... and 4 years to start this blog. Better late than never? Since I am freelancing and have a decent amount of time to myself, and usually at home, I've decided to blog about all the fun things I've been diving into. From recipes, to crafts, to making my own salt scrubs and almond milk, to a weekday travel adventure, I have a lot to share! So here is my official first blog post about the wonderful cold cucumber soup I made a few weeks ago. It's perfect for this hot summer weather, and cucumbers are full of vitamins (K, B1, C, Potassium) and are also have anti inflammatory properties. No more puffy feet, Hooray!

I became obsessed with the idea of having a blender... for about a year now.  Since my over all DREAM blender would be a Vitamix, and it's an investment, I have been looking for a comparable version, a little easier on the wallet. Reading one of my cookbooks, I came across the recommendation of a Waring Blender. I started researching immediately.  I absolutely love the retro look mixed with power. I purchased the copper base to match the copper accents in my kitchen. It's perfect for the level I need and I love it!

So on to the recipe! I loved the Barefoot Contessa's Recipe, but adapted it to make it a little more healthy. I subbed a whole avocado for cream to maintain the creaminess without the added dairy.  For the Shrimp, I seasoned them with salt and pepper and sautéed them in a pan with coconut oil until opaque, then chill.

CREAMY COLD CUCUMBER SOUP

2 cups GREEK YOGURT
1 AVOCADO
2-3 CUCUMBERS (depending on size) chopped, skin on
3/4 cup chopped RED ONION
8 GREEN ONIONS, green and white chopped
2 tbsp SEA SALT
1 tbsp BLACK PEPPER
1/4 cup fresh chopped DILL
1/2 cup fresh squeezed LEMON JUICE (about 4-5 lemons)
3/4 lb SHRIMP, cooked and chilled
1 small TOMATO chopped/cubed

GARNISH
SHRIMP
RED PEPPER FLAKES
DILL
TOMATO

In a large bowl mix the yogurt, avocado, cucumbers, red onion, salt and pepper, and lemon juice.  Transfer to a blender in batches, maybe 2-3 as needed depending on the size of your blender. Continue to do so until the entire batch is blended. Mix together and fold in the dill. Cover and chill for at least 30 mins. When serving, garnish with 1-2 shrimps, a few tomatoes, a sprig of fresh dill, and a dash of red pepper flakes. ENJOY!