Cucumber Pistachio Soup with Rock Shrimp, Feta and Radish, from our astrology cookbook Signs & Seasons.
1¼ cups shelled, roasted, salted pistachios
3 cups vegetable juice
2 seedless cucumbers, chopped
6 scallions, chopped
½ cup baby arugula
2 ounces feta cheese
1 Tbsp. lemon juice
½ tsp. black pepper
½ tsp. onion salt
2 Tbsp. olive oil
⅛ tsp. cayenne
½ pound rock shrimp
1 garlic clove, minced or pressed
1 Tbsp. butter
2 radishes, grated
½ tsp. lemon zest
Note: Rock shrimp are small prawns. Tasting more like lobster than shrimp, they sweeten this somewhat salty soup. If using other shrimp, chop them into ½-inch pieces. They are optional, of course.
Place 1 cup of the pistachios (or cashews) and the vegetable broth into the bowl of a food processor and puree. Add the cucumbers, 4 scallions, arugula, feta, lemon juice, black pepper, onion salt, half the olive oil and half the cayenne. Process until smooth.
Let it chill before serving.
Meanwhile, let it rock. Prepare the shrimp. On high, heat the butter and remaining olive oil in a skillet. Add the garlic. Stir to infuse. Add the shrimp. Stir-fry 15 seconds, or until they are cooked through.
Chop the remaining pistachios and scallions and place in a mixing bowl with the shrimp. Add the grated radishes, lemon zest and remaining cayenne. Mix.
Ladle the soup into bowls and top with equal portions of the rock shrimp salad.