Cold Cucumber and Shrimp Soup 

Cold Cucumber and Shrimp Soup
370 kcal

(0)

Difficulty:easy
Preparation:30 min
Ready in:154 min
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories370 kcal(19%)
Protein27 g(54%)
Fat22 g(28%)
Carbohydrates19 g(7%)
Added Sugar0 g(0%)
Roughage1 g(3%)

Recipe Development: EAT SMARTER

Ingredients

For servings

½medium Cucumber peeled
salt to taste
½ cupsplain Yogurt
⅛ cupscream
Sour cream
1 ½ sprigsfresh Dill finely chopped; plus extra for garnish
½ tablespoonslemon juice
freshly ground Black pepper to taste
3 ouncesshelled shrimp cleaned
¼ teaspoonsground cilantro
½ tablespoonsbutter
½ cupscubed Watermelon
½shallots peeled and sliced

Kitchen Utensils

1 Cutting board, 1 Salad spinner, 1 Small knife, 1 Large knife, 1 Tablespoon, 1 Bowl, 1 Salad server, 1 Small bowl, 1 Whisk, 1 Teaspoon, 1 Paper towel

Directions

1 Cut the cucumber in half lengthwise. Scoop out the seeds with a spoon and discard. Roughly chop the cucumber; season lightly with salt and let stand for 10 minutes.
2 In the bowl of a food processor, puree cucumber, yogurt, cream, sour cream, dill and lemon juice. Season with salt and pepper. Cover and chill in the refrigerator for for at least 2 hours.
3 Rinse the shrimp under cold running water and pat completely dry with paper towels. Season shrimp with coriander. Heat butter in a nonstick skillet. Add the shrimp and quickly saute over medium heat, turning as needed, until shrimp turns pink and is cooked through, about 3 to 4 minutes.
4 Spoon the chilled soup into individual serving bowls and divide the shrimp, watermelon and sliced shallots between the two servings. Garnish with fresh dill sprigs. Serve.
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