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:

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
  1. In a large bowl, stir together the Greek yogurt, half and half, cucumbers, scallions, salt and pepper. 
  2. 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.
  3. Cover with plastic wrap and chill in the fridge for about 2 hours.
  4. When ready to serve, stir in the lemon juice and top with the shrimp.
Yields: 9 servings
Calories per serving: 176 calories


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