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CUCUMBER LEMON SOUP

Ingredients

  • 4 medium-sized local cucumbers
  • 1 cup Greek-style plain yogurt
  • 1 cup local buttermilk
  • Zest of one fresh organic lemon
  • 1 Tbsp. fresh minced cilantro
  • lemon Infused Sea Love Sea Salt to taste
  • 2-3 per serving Fresh Large NC shrimp, peeled and deveined The number of shrimp for each serving depends on the size of your serving bowl or glass

Instructions

  1. Peel the cucumbers if you would like. I like keeping the skin on for the color that it brings to the soup. Cut the cukes into quarters and place in a food processor fitted with the steel blade. Puree.

  2. Add the yogurt and buttermilk and then the lemon, cilantro and NC sea salt to taste. Refrigerate until ready to serve. Taste and adjust seasonings  and enjoy.

To Grill The NC Shrimp

  1. Take off the shells, leaving the tails on. Toss the shrimp in 2 Tbsp. of your favorite EVOO. Season with salt and pepper and place on a hot grill pan or in a saute pan and cook for about a minute or so on each side until the shrimp is pink and slightly curled. Remove from the pan and chill until you are ready to serve.