Chilled Cucumber Soup

• 35 ounces Fage or similar Greek yoghurt
• 1 extra large seedless (or persian) cucumber, unpeeled and chopped
• 1/2 cup 2% milk
• 1/2 cup whole milk
• 5 scallions, white and green parts, chopped
• 1/2 cup red onion, chopped
• 1 tablespoon 1 tsp kosher salt
• 1/2 tablespoon freshly ground pepper
• 1 tablespoon dry dill
• 2 tablespoons freshly chopped dill
• 1/2 lemon, juice of
• 16 large shrimp (or 2 per bowl)
• lemon wedges and fresh chopped dill for garnish

1. In a large bowl, combine yogurt, both milks, cucumbers, red onion, scallions, salt and pepper. Using a hand held blender, process until the cucumbers have broken up into a grainy mixture.
2. Add the chopped dill, lemon juice, and more salt if needed. Cover and place in the refrigerator to chill for at least 1/2 hour.
3. Before serving, drizzle more fresh lemon juice, place 2 large shrimp and dress with fresh dill.

yoghurt, cucumber, milk, milk, scallions, red onion, kosher salt, freshly ground pepper, dill, freshly chopped, lemon, shrimp, lemon wedges

Taken from food52.com/recipes/2500-chilled-cucumber-soup (may not work)