Iced Shrimp Soup

Author: Canadian Living

From the Stone House Restaurant in St. John's, one of Canada's finest restaurants, comes a rich, creamy summer soup made with shrimp.

  • Portion size 6 servings


  • 1 English cucumber about 12 inches/30 cm long
  • 2 1/4 cups plain Yogurt
  • 2 cups chicken stock
  • 1 cup light cream
  • 2/3 cups tomato juice
  • 1/2 lb cooked shelled small shrimp
  • 1 garlic clove minced
  • salt
  • pepper
  • 6 shrimp
  • 6 dill


Peel cucumber; grate coarsely. Place in colander set in sink to drain, pressing occasionally.

In large bowl, stir together yogurt, stock, cream and tomato juice. Stir in 1/2 lb (250 g) shrimp and garlic. 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 chill for up to 1 day.

Before serving, taste and adjust seasoning. Garnish with 6 shrimp and dill.

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Iced Shrimp Soup