Cucumber Shrimp Soup

Ingredients

• 1 kg salad cucumber (2 salad cucumbers)
• 1 tbsp Lemon Juice
• 200 g Greek yogurt
• 400 ml cold vegetable broth
• Salt
• Pepper
• 20 g dill (1 bunch)
• 1 Red Onion
• 350 g watermelon (1 piece)
• 400 g peeled, deveined shrimp
• 1 tbsp Olive Oil

Instructions

1. 1.

   Peel and halve the cucumbers, remove seeds with a teaspoon, and dice into small cubes. Blend with lemon juice, yogurt, and vegetable broth until smooth; season with salt and pepper.

2. 2.

   Wash dill, pat dry, trim ends, set aside some sprigs for garnish, finely chop the rest and stir into the cucumber soup.

3. 3.

   Peel and halve the onion, slice into thin strips. Peel watermelon, deseed if necessary, and dice into small cubes.

4. 4.

   Rinse shrimp under cold water and pat dry. Heat oil in a skillet over medium heat; cook shrimp 1–2 minutes per side until pink. Season with salt and pepper, remove from pan and let cool.

5. 5.

   Fill four bowls with soup. Garnish with watermelon cubes, onion strips, and shrimp; sprinkle with dill sprigs and additional pepper.