Chilled Cucumber Soup With Shrimp and Goat Cheese

Only 15 minutes to prepare, 2 hours in the fridge and this soup is ready! A perfect summer soup - enjoy with the perfect summer wine - Sauvignon Blanc. Can't you just picture yourself on the deck, in the sun now?

• Ready In: 15 mins
• Serves: 2

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

Directions

1. Add cucumber, garlic, onions, yogurt and coriander to a blended and blend until smooth. Taste and season with salt and pepper.
2. Stir in dill, basil and lemon zest. Cover and refrigerate for 1-2 hours, until completely cool.
3. Season shrimp simply with salt and pepper and sauté 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!).
4. 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.