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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
25 mins


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; protein 24.6g 49% DV; carbohydrates 16.8g 5% DV; dietary fiber 2.1g 8% DV; sugars 12.6g; fat 12.1g 19% DV; saturated fat 2.4g 12% DV; cholesterol 99.8mg 33% DV; vitamin a iu 220.8IU 4% DV; vitamin c 7.3mg 12% DV; folate 39.1mcg 10% DV; calcium 305.5mg 31% DV; iron 1.4mg 8% DV; magnesium 53mg 19% DV; potassium 467.3mg 13% DV; sodium 345.7mg 14% DV; thiamin 0.2mg 16% DV.