Chilled Cucumber and Shrimp using a Magefesa
(5)
Preparation time
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Dive into a bowl of refreshing bliss with this Cucumber and Shrimp Soup marinated in lemon! This delightful dish is the perfect way to usher in summer, as it combines the crispness of cool cucumbers with the briny sweetness of fresh shrimp, all swimming in a zesty pool of lemon goodness. Legend has it that this recipe hails from coastal towns where fishermen would whip up quick meals after a long day at sea, using whatever was fresh and available. So, not only is it a treat for your taste buds, but it's also a nod to culinary spontaneity and the joys of summer dining. Plus, it’s a great way to impress your friends and make them think you’ve been cooking like a pro all your life!
Ingredients
- 500 g Cucumber
- 200 g Fresh liquid cream
- 5 g Salt
- 1 g Pepper
- 200 g Fresh shrimp
- 5 g Leek
Steps
Cucumber Preparation
- Peel, and add 500 g of cucumber in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 5.
Soup Preparation
- Add 200 g of fresh liquid cream, 5 g of salt, 1 g of pepper in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 3.
- Transfer the content of the food processor bowl in a container.
- Wash the food processor bowl.
- Setaside the preparation content in a fridge during 2h .
Shrimp and Leek Garnish
- Cook in the oven at 100°C.
- Peel, and add 200 g of fresh shrimp in a pot.
- Cut the leeks into thin rounds.
Final Assembly
- Pour the content of the container.
- Thread three cooked Fresh Shrimps onto a skewer and lay across the bowl.
- Sprinkle 5 g of leek on a plate.
- Serve Immediately.
