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
- 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
MethodCut 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
- Iron 12.0
- Folate 9.0
- Calcium 14.0
- Vitamin A 9.0
- Vitamin C 13.0