Cold Cream of Cucumber Soup with Shrimp
Date: Sep. 8th, 2019 - 1:00 PM
Ingredients
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 ( To toast walnuts, 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.)
Preparation
- 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.
- 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.
