2 (17-ounce) containers Greek yogurt1 1/2 cups half-and-half 2-3 thin-skinned cucumbers, seeded and chopped 3/4 cup chopped red onion 3 young onions, white and green parts, chopped 2 tablespoons kosher salt 1 tablespoon freshly ground black pepper 1/4 cup chopped fresh dill 3/4 cup freshly squeezed lemon juice (6 lemons) 3/4 pound cooked large shrimp, halved (optional) Thin slices of lemon, halved, for garnish Fresh dill, for garnish

In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onion, scallions, salt, and pepper. Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade. Process until the cucumbers are coarsely pureed and then pour into another bowl. Continue processing the soup until all of it is pureed. Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold.

Just before serving, stir in the lemon juice. Serve chilled, garnished with the shrimp, lemon, and fresh dill.

adapted recipe from Barefoot Contessa's Back to Basics