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Cold Cucumber and Shrimp Soup

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Cold Cucumber and Shrimp Soup
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 34 min.
Ready in
Calories:
370
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie370 kcal(18 %)
Protein27.02 g(28 %)
Fat21.74 g(19 %)
Carbohydrates18.83 g(13 %)
Sugar added0 g(0 %)
Roughage1.24 g(4 %)
Vitamin A274.75 mg(34,344 %)
Vitamin D0.48 μg(2 %)
Vitamin E0.54 mg(5 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.38 mg(35 %)
Niacin0.91 mg(8 %)
Vitamin B₆0.18 mg(15 %)
Folate16.72 μg(6 %)
Pantothenic acid0.73 mg(12 %)
Biotin2.53 μg(6 %)
Vitamin B₁₂0.51 μg(17 %)
Vitamin C15.22 mg(16 %)
Potassium781.04 mg(20 %)
Calcium268.28 mg(27 %)
Magnesium63.94 mg(21 %)
Iron1.16 mg(8 %)
Iodine4.5 μg(2 %)
Zinc1.88 mg(27 %)
Saturated fatty acids13.55 g
Cholesterol222.41 mg
Recipe author: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 2 servings
1
medium Cucumber (peeled)
salt (to taste)
1 cup
plain Yogurt
¼ cup
¼
3 sprigs
fresh Dill (finely chopped; plus extra for garnish)
1 tablespoon
freshly ground Black pepper (to taste)
6 ounces
shelled shrimp (cleaned)
½ teaspoon
ground cilantro
1 tablespoon
1 cup
1
shallot (peeled and sliced)
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Preparation

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

Preparation steps

Step 1/4
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.
Step 2/4
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.
Step 3/4
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.
Step 4/4
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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