Cucumber and Shrimp Soup
11 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 130 |
| pro | 14 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 10 g |
| fibre | 1 g |
| chol | 92 mg |
| sodium | 308 mg |
| % RDI: | - |
| calcium | 14 |
| iron | 12 |
| vit A | 9 |
| vit C | 13 |
| folate | 9 |
Bursting with the fresh flavour and fragrance of cucumber, this soup has a light and creamy texture. If you like, garnish each bowlful with a few sprigs of fresh dill and a strip of cucumber.
Ingredients
- 1 English cucumber, (about 10 inches/ 25 cm long)
- 1 cup vegetable stock
- 2 tbsp chopped fresh chives or green onion
- 1 cup light sour cream
- 6 oz frozen large cooked shrimp, thawed
Preparation
Cut cucumber in half lengthwise. With spoon, scoop out soft centre core; chop cucumber to make 3 cups (750 mL).
In blender or food processor, pur?together cucumber, vegetable stock and chives until smooth. Strain into bowl; whisk in sour cream.
Reserve 8 of the shrimp for garnish; chop remaining shrimp and add to soup. Cover and refrigerate until cold, about 2 hours. (Make-ahead: Refrigerate for up to 1 day.) Ladle into bowls; garnish with reserved shrimp.
In blender or food processor, pur?together cucumber, vegetable stock and chives until smooth. Strain into bowl; whisk in sour cream.
Reserve 8 of the shrimp for garnish; chop remaining shrimp and add to soup. Cover and refrigerate until cold, about 2 hours. (Make-ahead: Refrigerate for up to 1 day.) Ladle into bowls; garnish with reserved shrimp.
Source : Canadian Living Magazine, June 2002
- Keywords : Soup; Shrimp; Cucumbers; Sour Cream; Food Processor; Refrigerate/Chill;
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