Summer Shrimp Soup
|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|
|White pepper||To Taste|
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.
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