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




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

1 2/3 cups
270 calories; protein 24.6g; carbohydrates 16.8g; dietary fiber 2.1g; sugars 12.6g; fat 12.1g; saturated fat 2.4g; cholesterol 99.8mg; vitamin a iu 220.8IU; vitamin c 7.3mg; folate 39.1mcg; calcium 305.5mg; iron 1.4mg; magnesium 53mg; potassium 467.3mg; sodium 345.7mg; thiamin 0.2mg.

3 lean protein, 1 1/2 fat, 1 vegetable