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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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; total fat 12.1g 19% DV; saturated fat 2.4g; cholesterol 100mg 33% DV; sodium 346mg 14% DV; potassium 467mg 13% DV; carbohydrates 16.8g 5% DV; fiber 2.1g 8% DV; sugar 13g; protein 24.6g 49% DV; exchange other carbs 1; vitamin a iu 221IU; vitamin c 7mg; folate 39mcg; calcium 305mg; iron 1mg; magnesium 53mg; thiaminmg.