Chilled Cucumber Soup With Baby Shrimp

• 3 English cucmbers
• 1 tablespoon kosher salt
• 2 cloves of garlic, peeled and chopped
• 1/4 cup Italian parsley, chopped
• 2 lemons, zest and juice
• 1/2 cup chives, chopped
• 1 teaspoon Worchestershire sauce
• 1 cup reduced fat sour cream
• 1 cup baby shrimp

1. Peel and seed the cucumbers and cut into 1 inch chunks. Toss with the salt and place in acollander over a bowl to drain for at least 2 hours. Rinse and drain again.
2. Combine cucumbers, garlic, parsley, lemon zest and juice,chives and Worchestershire sauce in a food processor and blend until smooth. Add sour cream and blend again. Add salt and pepper to taste. Chill for 2 hours or more to allow flavors to blend.
3. Retaste and correct salt and pepper if necessary. Ladle into small bowls or cups and garnish each with a few shrimp.

cucmbers, kosher salt, garlic, italian parsley, lemons, chives, worchestershire sauce, sour cream, baby shrimp

Taken from food52.com/recipes/5058-chilled-cucumber-soup-with-baby-shrimp (may not work)