Cooking note: (C=0g), (P=0g) and (F=0g) indicate the total carbohydrates and total proteins in grams for the ingredient listed. This recipe has about 11 grams carbohydrates, 12 grams of protein and 2 grams of fiber per serving.
For the Salad:
1 medium ‘seedless’ cucumber, peeled or scored, cut in half lengthwise and seeded, cut into 1/8-inch-thick crescent-shaped slices (C=8.3g) (P=2.1g) (F=2.4g) Sea salt (C=0g) 1/4 cup red onion, peeled and sliced into the same paper-thin slices as the cucumber (C=3g) 1/2 cup red bell pepper, cut into fine julienne the same size as the cucumber (C=3g)
1/4 cup Rice Wine Vinegar (C=0g) 8 jumbo Gulf shrimp, about 8 ounces, cooked, peeled, de-veined and diced (C=2g) (P=46g) Red pepper flakes (hot) to taste (C=.5g)
For the soup:
2 medium ‘seedless’ English cucumbers, cut into chunks (C=16.6g) (P=4.2g) (F=4.8g) 1 medium zucchini, use only the outer 1/4 inch green skin (C=2g) (P=1g) (F=1g) 4 large cloves roast garlic (C=4g) 2 tablespoons lime juice (C=2.8g) 4 tablespoon fresh sweet basil (C=.4g)
2 tablespoons fresh mint (C=.2g) 2 tablespoons fresh parsley (C=.2g) 2 tablespoons fresh chives (C=.2g) Freshly ground black pepper (C=1g)
To make the salad: Salt cucumber slices and allow to drain in colander for 30 minutes. Rinse salt from the cucumbers under running cold water. Transfer cucumbers to bowl of ice water to refresh for 10 minutes. Return to colander to drain. Pat dry with paper toweling to absorb any excess liquids.
Transfer cucumbers to medium bowl. Add the onions, red pepper and half of the vinegar to the bowl, mixing well. Add the shrimp. Season to taste with salt and red pepper flakes to a spicy flavor to your taste.
To make the soup: In a blender or food processor, combine cucumbers, zucchini, roast garlic, remaining vinegar and lime juice. Puree until smooth adding a little sparkling water or sparkling wine if necessary to get the blender going.
In a small pot of boiling water, drop the herbs in just to wilt, about 10 seconds. Immediately drain through a fine sieve then plunge the sieve with the herbs into ice water to refresh. Allow excess water to drain from the herbs and add to the puree of vegetables.
Puree until smooth and quite green. Season with salt, red pepper flakes and black pepper to your taste. Strain soup through a very fine sieve such as a “chinoise”. Chill well, in an ice bath or overnight in your refrigerator.
To serve: Divide and mound the cucumber shrimp salad in the center of the chilled rimmed soup bowls. Ladle the green cucumber soup around. Sprinkle with a few snipped chives and serve.
Makes 4 servings.
Per serving: 104 calories; 1 g fat (0.2 g saturated fat; 9 percent calories from fat); 11 g carbohydrates; 108 mg cholesterol; 276 mg sodium; 12 g protein; 2 g fiber.
Jimmy Schmidt is chef/owner of the Rattlesnake in Detroit and the Spotlight 29 Casino in Palm Springs, Calif. You can reach him online at onemadchef@rattlesnakeclub.com.
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