Cold Cream of Cucumber Soup with Shrimp

In a food processor combine 1 1/2 cups of the cucumber, the buttermilk, yogurt, shallot, cilantro, garlic, crushed red pepper, and lemon-pepper seasoning. Cover and process until mixture is smooth.

Transfer to a large bowl. Stir in the cold cooked shrimp, radishes, balsamic vinegar, and the remaining 1 cup cucumber. Ladle into soup bowls. Sprinkle individual servings with walnuts.