You are here

Summer Shrimp Soup

Ingredients
  English cucumber 1
  Plain yogurt 550 Milliliter
  Chicken stock 500 Milliliter
  Light cream 250 Milliliter
  Tomato juice 150 Milliliter
  Garlic 1 Clove (5 gm)
  Cooked peeled shrimp 250 Gram
  Salt To Taste
  White pepper To Taste
  Dill sprigs 2
Directions

Peel cucumber; grate coarsely.
Place in colander set in sink and drain for 30 minutes, pressing occasionally.
In large bowl, stir together yogurt, stock, cream, tomato juice and garlic.
Set 6 of the shrimp aside for garnish; stir remaining shrimp into bowl.
Spread cucumber in thin layer on double thickness of paper towels; pat dry with towels.
Stir cucumber into soup; season to taste with salt and pepper.
Cover and refrigerate for up to 1 day.
Just before serving, taste and adjust seasoning.
Garnish each serving with reserved shrimp and dill.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Boiled
Interest: 
Summer, Healthy
Ingredient: 
Shrimp
Servings: 
6

Rate It

Your rating: None
4.14
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 259 Calories from Fat 153

% Daily Value*

Total Fat 17 g26.7%

Saturated Fat 10.4 g51.9%

Trans Fat 0 g

Cholesterol 141.9 mg47.3%

Sodium 337 mg14%

Total Carbohydrates 11 g3.6%

Dietary Fiber 0.3 g1.2%

Sugars 6.9 g

Protein 15 g30.7%

Vitamin A 16% Vitamin C 13.2%

Calcium 16.8% Iron 9.9%

*Based on a 2000 Calorie diet

0 Comments

Summer Shrimp Soup Recipe