Chilled Cucumber Soup

Makes 8 servings

Ingredients:
3 Seedless Euro Cucumbers, peeled and cut 3”
½ cup Shallots, rough cut
1 Jalapeno, seeded
30 Mint leaves, no stems
4 Tbsp EVOO
4 Tbsp Lemon Juice
4 tsp Maple Syrup
2 tsp Sea Salt
½ tsp White Pepper
½ cup Yogurt, plain whole milk, French style
½ cup Hallstein Water, to aid smooth finish

Garnish:
24 Bay Shrimp – gently place 3 per serving
1 medium yellow tomato – seeded, cut in ¼” cubes
Crème Fraiche dollop per serving
Mint leaf spring

Preparation:
Place all ingredients in the blender or bowl of a food processor with the spring water. Pulse a few times so the ingredients are coarsely and uniformly chopped, then process until soup is very smooth, about 1 minute. If necessary, thin with a little more water to the desired consistency.

Refrigerate 6 hours, overnight is better. Place the soup in the freezer 10-15 minutes before serving.

Ladle soup in chilled soup bowls or cocktail glasses. Garnish with a few tomato cubes, bay shrimp, dollop of crème fraiche, and a mint leaf and serve immediately.