Cool As A Cucumber Soup With Shrimp

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Coastal Living


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3 pounds English cucumbers

1/4 cup kosher salt or 2 tablespoons table salt

1 quart buttermilk

1/2 teaspoon freshly ground pepper

2/3 cup chopped fresh dillweed

3 tablespoons unsalted butter

1/2 cup finely minced shallots

1/2 pound medium-size fresh shrimp, peeled and cut into 1/2-inch pieces

1 cup dry vermouth

1 tablespoon red wine vinegar

1/2 cup diced tomato

1/2 cup razor red onions*

Garnish: dillweed sprigs

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