Chilled Cucumber Soup with Shrimp
It has been in the mid 90s this whole week with a very high humidity. This delicious chilled soup was so refreshing to enjoy on this muggy night for dinner.
Surprisingly packed with protein from non-fat greek yogurt, this soup tastes so rich and decadent without any of the guilt that usually accompanies a creamy soup. I would gladly enjoy this cool soup for lunch, dinner or even a snack.
You can eat this soup on its own, but I definitely recommend adding a couple of shrimp to it right before serving. They add a chewy and meaty texture that would otherwise be missing.
This recipe does make a big batch so if you are cooking for a small amount of people I recommend cutting the recipe in half. I made the entire batch and I will be eating bowls of this soup for the next few days, not that I'm complaining because it is extremely delicious and refreshing!
Chilled Cucumber Soup with Shrimp:
(original recipe from: http://www.foodnetwork.com/)
2 (17 ounce) containers Greek yogurt
1 1/2 cups half and half
3 cucumbers, peeled, seeded and chopped
9 scallions, chopped
2 tablespoons salt
1 tablespoon black pepper
1/4 cup fresh dill, chopped
3/4 cup freshly squeezed lemon juice (about 6 lemons)
3/4 pound cooked shrimp
- In a large bowl, stir together the Greek yogurt, half and half, cucumbers, scallions, salt and pepper.
- Pour the mixture into a food processor in batches and pulse until coarsely pureed. Pour all of the soup into another large bowl and stir in the fresh dill.
- Cover with plastic wrap and chill in the fridge for about 2 hours.
- When ready to serve, stir in the lemon juice and top with the shrimp.
Yields: 9 servings
Calories per serving: 176 calories