Cold Cream of Cucumber Soup with Shrimp

Cold Cream of Cucumber Soup with Shrimp

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From: Diabetic Living Magazine

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2½ cups peeled, seeded and chopped cucumber (about 2 medium), divided
  • 2 cups buttermilk
  • 1 cup plain fat-free Greek yogurt
  • 1 cup shallot
  • ¼ cup fresh cilantro leaves
  • 2 cloves garlic, crushed
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon lemon-pepper seasoning
  • 8 ounces frozen, peeled, cooked shrimp, thawed and coarsely shopped
  • ¼ cup thinly sliced radishes
  • 2 tablespoons white balsamic vinegar
  • ½ cup coarsely chopped walnuts, toasted

Preparation

  • Prep

  • Ready In

  1. Combine 1½ 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.
  2. 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°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition information

  • Serving size: 1⅔ cups
  • Per serving: 270 calories; 12 g fat(2 g sat); 2 g fiber; 17 g carbohydrates; 25 g protein; 39 mcg folate; 100 mg cholesterol; 13 g sugars; 221 IU vitamin A; 7 mg vitamin C; 305 mg calcium; 1 mg iron; 346 mg sodium; 467 mg potassium
  • Nutrition Bonus: Calcium (30% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 3 lean protein, 1½ fat, 1 vegetable

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