Recipe Image

Cold Cream of Cucumber Soup with Shrimp

  • 25 m
  • 25 m
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.”


    • 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


  • 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.
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