This chilled creamy shrimp soup delivers slices of cool cucumber and zesty radishes in each bite. Topped with toasted walnuts, it's a refreshing lunch on a hot summer day. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Combine 1 1/2 cups cucumber, the buttermilk, yogurt, shallot, cilantro, garlic, crushed red pepper, and lemon-pepper seasoning in a food processor. Cover and process until mixture is smooth.

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  • Transfer to a large bowl. Stir in cold cooked shrimp, radishes, vinegar, and the remaining 1 cup cucumber. Ladle into soup bowls. Sprinkle individual servings with walnuts.

Tips

Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts

270 calories; 12.1 g total fat; 2.4 g saturated fat; 100 mg cholesterol; 346 mg sodium. 467 mg potassium; 16.8 g carbohydrates; 2.1 g fiber; 13 g sugar; 24.6 g protein; 221 IU vitamin a iu; 7 mg vitamin c; 39 mcg folate; 305 mg calcium; 1 mg iron; 53 mg magnesium;