Cucumber and Shrimp Soup

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine, June 2002

Ingredients

  • 1 English cucumber (about 10 inches/ 25 cm long)
  • 1 cup vegetable stock
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped green onions
  • 1 cup light sour cream
  • 6 oz frozen large cooked shrimp thawed

Method

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.

Nutritional facts Per serving: about

  • Sodium 308 mg
  • Protein 14 g
  • Calories 130.0
  • Total fat 4 g
  • Cholesterol 92 mg
  • Saturated fat 2 g
  • Total carbohydrate 10 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cucumber and Shrimp Soup

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