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Iced Summer Shrimp Soup

Cool, clean, tart, and stimulating, that's this soup, some interesting combination of Turkish Cacik and Polish Chlodnik--and so lovely in presentation. Recipe contributor Ruth Long clipped it from The Washington Post back in the 1970s and has served it to acclamation in many different countries while entertaining throughout her family's life in the foreign service. Serve as a first course on a hot summer day to 6.

  • 2 hard cooked eggs, cut into a fine dice
  • 3/4 cup golden raisins, plumped for 3 minutes in hot water, then steeped in ice water for 5 minutes
  • 3 cups plain yogurt, whipped smooth
  • 1 and 1/2 cups ice water
  • 3/4 cup heavy cream
  • 1 large cucumber, peeled and cut into a fine dice
  • 3 green onions, sliced lengthwise then chopped finely
  • salt and pepper to taste
  • 6 large ice cubes

Garnish: 1/2 pound shrimp, boiled til red, peeled, deveined and iced in the refrigerator; parsley and dill, chopped fine

Start your preparations by hard boiling the eggs. Then start the raisins plumping in hot water to cover. By the time you are assembling the soup, these will be ready for adding.

In a large bowl, whipped the yogurt til smooth, then whisk in the cold water and cream. Dice then stir in the cucumber and green onions. Dice and the eggs. Cool the raisins in ice water, then add them. Season to taste with salt and pepper. Float the ice cubes in the soup and refrigerate for at least 4 hours, ideally all day.

Boil the shrimp in a few seasonings, shell, devein, and refrigerate to get ice cold.

When ready to serve, ladle into bowls. Sprinkle a little dill and minced parsley on top. Slice the shrimp lengthwise and arrange color side up in a decorative pattern in each bowl.