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Chilled Cucumber, Avocado Soup with Roasted Shrimp

Raven Higheagle


Today if you go to a traditional Turkish families’ house for dinner, there is a big possibility that you will be served what we call cac?k. Cac?k is made by mixing yogurt and water with shredded (or cut into small cubes) cucumber, minced garlic, and salt and pepper. In most Turkish houses it is a staple.
This Chilled Cucumber and Avocado Soup with Roasted Shrimp recipe is like “cac?k on steroids”. All you do is put everything in a food processor, process for a couple of minutes, let it marinade for a couple of hours, and serve.


☆☆☆☆☆ 0 votes

Serves 8
1 Hr 15 Min
10 Min


  • 4 c
    full fat greek yogurt
  • 2
    ripe avocados, halved and cut into cubes
  • 1 c
    half and half
  • 2
    hothouse (or regular) cucumber, unpeeled (or half peeled) cubed
  • 1 c
    red onion, chopped
  • 6 clove
    garlic, pressed through a garlic press
  • 8
    scallions, chopped both white and green parts
  • 2/3 c
    freshly squeezed lemon juice, (4-6 lemons)
  • 4 tsp
    coarse salt
  • 1 tsp
    black pepper
  • 2 pinch
    crushed red pepper
  • 1 lb
    jumbo shrimp, deveined and peeled – pat dried with paper towels
  • 4 Tbsp
    chopped fresh dill, and more for garnish

How to Make Chilled Cucumber, Avocado Soup with Roasted Shrimp


  1. Place yogurt, avocado, half and half, cucumber, red onion, garlic, scallions, salt and black pepper in the bowl of a food processor.
  2. Process until cucumbers are coarsely pureed. Taste for seasoning and add if necessary.
  3. Transfer to a large bowl, cover it with stretch film, and marinate for at least an hour in the fridge.
  4. In the mean time, preheat oven to 400 degrees.
  5. Place shrimp onto a baking sheet in one layer.
  6. Drizzle with olive oil and sprinkle it with salt and pepper.
  7. Roast for 5-7 minutes, making sure to turn once during cooking.
  8. Cut shrimp diagonally into halves.
  9. When ready to serve, ladle the chilled soup into bowls.
  10. Top with a couple of shrimps, fresh dill, lemon slices, crushed red pepper, and sprinkle it with coarse sea salt.

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