Chilled Cucumber Soup-Smoothy with Shrimp (filling variation)
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
2 (17-ounce) containers Greek yogurt1 1/2 cups half-and-half3 hothouse cucumbers, unpeeled, seeded and chopped3/4 cup chopped red onion9 scallions, white and green parts, chopped2 tablespoons kosher salt1 tablespoon freshly ground black pepper1/4 cup chopped fresh dill3/4 cup freshly squeezed lemon juice (6 lemons)3/4 pound cooked large shrimp, halvedThin slices of lemon, halved, for garnishFresh 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.
Makes 4 8-10 oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user CSHANAHAN20.
Just before serving, stir in the lemon juice. Serve chilled, garnished with the shrimp, lemon, and fresh dill.
Makes 4 8-10 oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user CSHANAHAN20.
Nutritional Info Amount Per Serving
- Calories: 402.7
- Total Fat: 21.2 g
- Cholesterol: 199.8 mg
- Sodium: 352.0 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 1.9 g
- Protein: 27.9 g
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