Cold Cucumber and Shrimp Soup 

Cold Cucumber and Shrimp Soup
370 kcal


Preparation:30 min
Ready in:154 min
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


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


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.


This recipe hasn't received any comments yet.

Leave a Comment