Cool as a Cucumber Soup with Buttermilk , Dill & Vermouth Shrimp

Step 1

TO SERVE: adjust the consistency on with yoghurt, if necessary. Season with vinegar, salt ( add sparingly; it probably won't need too much) and pepper to taste. Divide the shrimp between chilled soup bowls. Ladle the soup over the shrimp and garnish with reserved shrimp, red onion and bits of dill strewn around.TO SERVE: adjust the consistency on with yoghurt, if necessary. Season with vinegar, salt ( add sparingly; it probably won't need too much) and pepper to taste. Divide the shrimp between chilled soup bowls. Ladle the soup over the shrimp and garnish with reserved shrimp, red onion and bits of dill strewn around.TO SERVE: adjust the consistency on with yoghurt, if necessary. Season with vinegar, salt ( add sparingly; it probably won't need too much) and pepper to taste. Divide the shrimp between chilled soup bowls. Ladle the soup over the shrimp and garnish with reserved shrimp, red onion and bits of dill strewn around.TO SERVE: adjust the consistency on with yoghurt, if necessary. Season with vinegar, salt ( add sparingly; it probably won't need too much) and pepper to taste. Divide the shrimp between chilled soup bowls. Ladle the soup over the shrimp and garnish with reserved shrimp, red onion and bits of dill strewn around.