Cold Cheese Soup

Ingredients

Zucchini 2 pcs

Dill 1 bunch

Shrimp 15 pcs

Green onions 4 pcs

Lemon to taste

Olive oil 3 tbsp

Philadelphia cheese 175 g

Salt to taste

Pepper to taste

Small zucchini, preferably with thin green skin, can be left unpeeled; wash thoroughly and dry. Cut the zucchini into large cubes. Thaw and peel the shrimp, preferably medium-sized. If the shrimp are very large, cut them in half lengthwise.

Place the cream cheese in a small bowl and add finely chopped dill—only the sprigs, without the tough stems. Using a fork, mash the cheese and dill until smooth.

 Heat the olive oil in a saucepan. Once hot, sauté the finely chopped green onions for 30 seconds. Add the sliced zucchini and sauté, stirring constantly, for 10 minutes. Add 1 cup of water to the zucchini, bring the soup to a boil, and simmer, covered, over low heat for 20 minutes.

Add the prepared shrimp, season with salt and pepper to taste, and simmer for another 10 minutes. The soup should be gently simmering.

Add the cream cheese and dill mixture to the soup. Stir with a fork until the cheese is completely incorporated into the soup, eliminating any lumps. Add a little lemon juice to taste, but be careful; 1 teaspoon is sufficient. Let the soup simmer for 10 minutes and remove from heat. Let the soup cool completely, then chill in the refrigerator to 10-12°C.

It's best to make the soup the day before so it can steep and cool overnight. Serve the soup in small portions in cups or bowls with crackers or grilled white bread.

Enjoy!