Chilled Cucumber Soup With Shrimp And Goat Cheese - cooking recipe

Ingredients

4 English cucumbers, skins removed and diced
1 teaspoon grated garlic (about one clove)
1/4 cup red onion, diced
1/4 cup diced green onion (whites and greens)
1 cup Greek yogurt
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon freshly grated black pepper
1 tablespoon fresh dill, chopped
1 tablespoon fresh basil, chopped
1 teaspoon lemon zest
1/2 lb shrimp (any size)
2 tablespoons goat cheese

Preparation

Add cucumber, garlic, onions, yogurt and coriander to a blended and blend until smooth. Taste and season with salt and pepper.
Stir in dill, basil and lemon zest. Cover and refrigerate for 1-2 hours, until completely cool.
Season shrimp simply with salt and pepper and saute in a non-stick pan over medium heat until pink all around. (We have a lot of other flavors in this soup, keep the shrimp simple with seasoning!).
To serve: top soup with a couple pieces of shrimp, crumbled goat cheese and serve alongside some fresh challah or focaccia to round out the meal.