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Chilled Cucumber Soup With Shrimp

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Ingredients

Soup:

3 Japanese or english cucumbers, roughly chopped (with skin and seeds)

Flesh of 1 large avocado

1 cup whole-milk yogurt

1 cup buttermilk

1/4 cup red wine vinegar

Juice of 1 lime

1/2 tablespoon kosher salt

1 tablespoon sugar

Glaze:

1 cup fish stock (see Note)

Pinch cayenne

1/2 teaspoon fresh lime juice, or to taste

1 tablespoon butter

To serve:

10-12 peeled and deveined medium shrimp

salt to taste

vegetable oil

4 mint leaves, chiffonade cut

2 breakfast radishes, julienned

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