Wow your friends and family with a cool, refreshing cucumber soup. Caterer to the stars Andrea Correale serves this dish throughout spring and summer as a respite from hot and humid weather. The citrus gives the soup a bit of tang and the poached jumbo shrimp adds to the sophistication factor.
4 unwaxed cucumbers, (if waxed, peel percent)
1 lg. sour cream
1 medium onion (on the smaller side)
1 clove garlic (on the smaller side)
1/2 cup chicken stock
2 drops Worcestershire sauce
A dash lemon juice
1 tsp thyme and oregano
1 generous handful fresh parsley, removing most of stems
Salt and pepper to taste
In blender/food processor, combine in small batches the cucumbers, garlic, onion, both soups and parsley.
Pour into large bowl and add Worcestershire sauce, lemon juice, spices and sour cream. When all pureed, mix and taste.
Chill before serving. Garnish with a single poached shrimp, parsley, a slice of lemon, or a couple of the above ingredients. Keeps well.